Dinner Menu

Thursday, December 15th, 2011

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Small Plates

10.

Spiced butternut squash soup, toasted coconut

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants, sage

Fried East Coast Oyster Tacos

slaw, almond romesco, cilantro and jalapeno

Woven Roots Mixed Greens

oranges, pomegranate, radish, pistachio, fennel and ricotta salata

Trio of Arctic Char Gravlax

egg salad, Jerusalem artichokes salad, potato salad, buttered toast

Rice and Chicken Croquettes

our own hot sauce, blue cheese mousse, yam, celery pickle

Bluefish Cake

smoked balsamic onions, tatsoi, garlic aioli, crumbled fries

Crispy Lamb Neck

black olive oil, pepperoncini, chickpea hummus and roasted red onion

 

Wanabea Rabbit Rillettes

sourdough toasts, fruit chutneys, pickled things, mustard

Sourdough toasts 2. Greens and vinaigrette 8. Chicken liver and almond pate 10.

 

Pasta

20.

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

Orecchiette, butternut “mac and cheese”, aged cheddar, maple sweet and sour

Linguini, bone marrow tomato sauce, garlic crumbs

Ruffle pasta, braised rabbit, chestnut, arugula pesto

Semolina gnocchi, garlic fennel sausage, escarole, white beans and green olives

Plates

25.

Roasted Georges Bank Monkfish

beet risotto, apple, horseradish, lemon and Brussels sprouts

Misty Knoll Chicken Breast

crimini mushrooms, Parmesan, couscous and grain “stew”, winter “slaw”

Braised NEFF Brisket (fatty)

heirloom turnip and Gruyere latkes, sauerkraut, mustard, caraway and rutabaga puree

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