Dinner Menu

Wednesday, July 6th, 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 buerre blanc

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

Flounder Tacos, slaw, almond romesco, cilantro and jalapeno

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”, Asian bbq, radish

Lettuces with vinaigrette (8.) Sourdough toasts 2.

Pasta

20.

Penne, basil and ricotta, green olive oil, Parmesan crumbs

Semolina gnocchi, braised chicken, herbs and crimini mushrooms

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

Orecchiette with saffron cream, chilies, mussels and wilted lettuces

Pizzichi di Farro, lentils, blood sausage, red wine and sweet onion

Plates

25.

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

Seared Breast of Misty Knoll Chicken, frisee, sugar snap and potato Caesar, squash

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

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