Dinner Menu

Tuesday, November 8th, 2011

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Cheese, Pates and Terrines

Served with toasts

10.

Berle Farm Cheese, jams

Pistachio and Prune Country Terrine, mustards and pickles

Seafood Pates, smoked blue fish “brandade”, swordfish salad, pickled mackerel, radish salad

Small Plates

10.

 

Acorn Squash Soup, fried garlic, smoky cinnamon oil, feta

Fried Jalapeno Tacos, coleslaw, almond romesco, refried beans

Dad’s Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, rosemary

Sweet Lightning Squash, Great Hill blue cheese, paprika buttermilk dressing, roasted beets

Turkey Nuggets, turkey gravy, pickled cranberries

Jerusalem Artichoke Risotto, Parmesan, black truffle

Mighty Food Farm Warm Spinach Salad, bacon, chevre, crumble fries and a slow poached egg

Sourdough toasts 2.

                 

Pasta

20.

Gruyere spaetzle, mushroom, barley and beef tongue

Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil

Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese

Plates

25.

Veal Sweetbreads, braised chicken thighs, sauerkraut, marinated beets

Roasted Long Island Fluke, panisse, lima, wilted iceberg, mussels, creamed quinoa and leeks

Seared Scallops, teriyaki eggplant puree, Japanese turnips, kale

Required Legal Notice

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is now 7%, 6.25% MA and .75% Local