Dinner Menu

Wednesday, July 13th, 2011

share this:

Small Plates

10.

Hazelnut and Chicken Liver Pate, mustard, pickles and toast

Franks, Beans and Collard Greens, poached egg and date bbq

Portobello, arugula, pumpkin seeds, feta and “Greek” onions

Ramp Pickled Fish Salad, toasts, radish, black pepper and cucumber

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

Crispy Lamb Neck (fatty), toasted coconut, jasmine rice “pudding”, peanuts and lime

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

The Berry Patch Zucchini, orange quinoa, more zucchini, black olive and chickpeas

Chilled Woven Roots Cucumber and Sourdough Soup, mint, lemon and dill

Warm Overmeade Gardens Garlic and Broccoli Soup, grilled cheese crumbs, old chub, pancetta

Lettuces with vinaigrette (8.) Sourdough toasts 2.

Pasta

20.

Penne, beef and tomato ragout, Pecorino

Spaetzle, Vermont rabbit, Matty’s new potatoes, sage and smoked onions

Pizzichi di Farro, fava beans, sugar snap peas and lemon thyme brown butter

Linguini, beet green walnut pesto and more braising greens

Orecchiette, mussels, chilies, wilted lettuces and saffron cream

Semolina gnocchi, lentils, boudin noir and red wine

Plates

25.

Roasted NEFF Beef, asparagus grits, melted onions and beets

The Pork Sandwich, braised NEFF pork, spicy aioli, lunch pickles and garlic potato chips (15.)

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