Dinner Menu

Wednesday, November 9th, 2011

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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

Pistachio and Prune Country Terrine, mustards and pickles

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

Turkey Nuggets, turkey gravy, pickled cranberries

Spinach Salad, warm bacon vinaigrette, blue cheese, crumbled fries roasted onions

Lisa’s Brussels Sprouts, sunchokes, roasted anchovy, Parmesan, wilted iceberg, slow poached egg

Danish NEFF Meatballs, havarti, mushroom, barley and raisins

Mighty Food Farm Fingerling and Sweet Potato, mussels, spicy lamb sausage

Sourdough toasts 2.

                 

Pasta

20.

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

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

Roasted Beet Risotto, goat cheese, winter squashes, walnut and maple

Plates

25.

Veal Sweetbreads, braised chicken thighs, sauerkraut, marinated beets

Steamed Long Island Fluke, panisse, lima, delicata squash, creamed quinoa and leeks

Seared Scallops, teriyaki eggplant puree, Japanese turnips, kale

Pan Roasted Poussin, spinach and spaetzle, kholrabi and fried parsnips

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