Dinner Menu

Sunday, December 18th, 2011

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Small Plates

10.

Cream of Potato, leek and mussel

Crimini mushroom and couscous stew, havarti toast

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants, sage

Fried East Coast Oyster Tacos

slaw, almond romesco, cilantro and jalapeno

Chicken Liver and Foie Gras Pate

red wine poached prunes, buttered toasts

Woven Roots Mixed Greens

 pomegranate, radish, walnuts, fennel and ricotta salata

Trio of Hummus

Split pea, white bean and chickpea, olives and chips

Sautéed Montauk Bluefish Cake

smoked balsamic onions, tatsoi, rutabaga creamed lentils

Wanabea Rabbit Rillettes

sourdough toasts, fruit chutneys, pickled things, mustard

Sourdough toasts 2. Greens and vinaigrette 8.

 

Pasta

20.

 

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

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

Linguini, bone marrow tomato sauce, crumbs

Semolina gnocchi, watercress – sunflower seed pesto, spicy lamb sausage, sweet Japanese turnips

Plates

25.

 

Sautéed Dayboat Fluke (aka summer flounder)

curried striped acorn squash puree, fennel, winter vegetables

 

Roasted Georges Bank Monkfish

Brussels sprout Caesar, crumble fries, endive, heirloom turnip latkes and croutons

Fried Confit of Niman Ranch Pork Spare Ribs

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

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