Dinner Menu

Tuesday, July 5th, 2011

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Small Plates

10.

Hazelnut and Chicken Liver Pate, mustard, pickles and toast

Corned Beef Tongue Hash, poached egg and caraway béarnaise

Sugar Snap Peas and Cucumbers, orange quinoa, pumpkin seeds, feta and “Greek” onions

Chilled Basil and Whey Soup, green and black olives, Parmesan crumbs

Salmon and Chickpea Soup, salmon beignets, charred lemon

Zucchini and Arugula Salad, white beans, chili and mint

Roasted Beets, beet green walnut pesto, warm chevre and nibs

Turkey “Nuggets”, slaw, turkey gravy

Lettuces with vinaigrette (8.) Sourdough toasts 2.

Pasta

20.

Penne, roasted tomato, High Lawn Farm ricotta, EVOO and Parmesan

Semolina gnocchi, braised chicken, herbs and crimini mushrooms

Linguini, mac and cheese with turnip green – sunflower seed pesto

Orecchiette, lentils, blood sausage and sweet onion

Plates

25.

Roasted NEFF Beef, red wine beets, roasted onions, Swiss chard, fried roasted garlic emulsion

Seared Breast of Misty Knoll Chicken, frissee and potato Caesar, squash

Fried Pork Spare Ribs, maple sweet and sour, spicy turnips, collards and peppered grits

Crispy Baked Flounder, littleneck clams, sugar snap peas, poppy seeds and carrot puree

Required Legal Notices on the back

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