Dinner Menu

Wednesday, December 21st, 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

Chicken Liver and Foie Gras Pate

red wine poached prunes, buttered toasts

Warm Brussels Sprout and Lentils

slow poached egg, crumble fries, wilted chicory, parmesan, black pepper and Caesar

Woven Roots Mixed Greens

 winter squash, radish, walnuts, fennel and ricotta salata

Trio of Hummus

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

Roasted Berkshire Breed Pork Belly

sauerkraut, sweet and sour onions jus, mustard

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 and black truffle cavatelli, Tuscan kale, arugula and striped acorn squash

Penne, roasted tomatoes, Parmesan and olive oil (16.)

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

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

Sautéed Montauk Bluefish

potato latkes, crème fraiche wilted tatsoi, balsamic smoked 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