Dinner Menu

Sunday, July 10th, 2011

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Small Plates

10.

Hazelnut and Chicken Liver Pate, mustard, pickles and toast

Woven Roots Cucumbers, zucchini, arugula, pumpkin seeds, feta and “Greek” onions

Fried Oyster Tacos, dressed frisee, almond romesco, cilantro and jalapeno

Beef Tongue Confit, caraway dressing, cabbage salad and garlic scapes

Sugar Snaps, lemon ricotta vinaigrette, Shaker Mountain herbs

Broccoli Caesar, Winthrop Estate wedge, croutons and Parmesan

Overmeade Gardens Chilled Carrot and Grapefruit Soup, mint oil, poppy

Rice and Chicken Wing Confit Croquettes, hot sauce, Great Hill Blue

Lettuces with vinaigrette (8.) Sourdough toasts 2.

Pasta

20.

Penne, beef and tomato ragout, Parmesan crumbs

Spaetzle, braised rabbit, mustard and crimini mushrooms

Pizzichi di Farro, fava beans, peas, fennel and sorrel brown butter

Linguini, beet green walnut pesto, kale

Orecchiette with saffron cream, chilies, mussels and wilted lettuces

Semolina gnocchi, lentils, boudin noir, red wine and sweet onion

Sandwiches

Served on toasted sourdough

15.

Ramp Pickled Fish Salad, radish, black pepper; smoky Spanish clam chowder

Crispy Lamb Neck, black olive spread, zucchini; orange quinoa – roasted beet salad

The Pork Sandwich, braised NEFF Pork (fatty), spicy aioli and lunch pickles; garlic chips

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