Dinner Menu

Friday, December 23rd, 2011

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Small Plates

10.

 

Soup of potato, truffle and sunchoke, crispy sunchokes, toasted Gruyere

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants, rosemary

Chicken Skin Tacos

refried beans, slaw, almond romesco and jalapeno

Rice and Pork Croquettes

sambal aioli, kohlrabi and pickled turnip

Warm Brussels Sprout

bacon, crumbled fries, lentils, spinach, Great Hill blue, sweet and sour onion jus

Veal Pastrami

sauerkraut, mustard, havarti grilled cheese, mustard, cornichons

Roasted Mighty Food Farm Beets and Arugula

walnuts, fennel and ricotta salata

Trio of Hummus

split pea, white bean and chickpea, olives, toast and chips

Sourdough toasts 2. Greens and vinaigrette 8.

 

Pasta

20.

 

Orecchiette, butternut “mac and cheese”, aged cheddar, maple gastrique, crushed pretzels

Linguini, bone marrow tomato sauce, crumbs

Semolina gnocchi, caper, braised veal and porcini ragout

Rawson Brook chevre cavatelli, Tuscan kale, maitake mushrooms and striped acorn squash

Penne, NEFF beef ragout, green olives, chilies and Parmesan

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

Vietnamese style spicy collard greens, black pepper polenta, green tomato jam

Pan Roasted Rhode Island Hake

crème fraiche creamed tatsoi and leeks, Brussels sprouts, lemon

Vermont Rabbit Loin and Sautéed Sweetbreads

potato latke, watercress and sunflower seed pesto, wilted chicory, smoky onions

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 7%, 6.25% MA and .75% Local