Dinner Menu

Saturday, July 9th, 2011

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Small Plates

10.

Hazelnut and Chicken Liver Pate, mustard, pickles and toast

Pork Sandwich Sliders, sriracha aioli, lunch pickles

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, herbs

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

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

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

Linguini, basil hazelnut pesto, kale, milk poached garlic

Orecchiette with saffron cream, chilies, mussels and wilted lettuces

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

Plates

25.

Seared Breast of Misty Knoll Chicken, broccoli Caesar

Fried Pork Spare Ribs, maple sweet and sour, spicy braising greens and peppered grits

Roasted Trout, zucchini, shaved fennel, orange quinoa and black olive

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