Dinner Menu

Saturday, August 13th, 2011

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Small Plates

10.

Fried Oyster Tacos, dressed lettuce, almond romesco and jalapeno

Peaches and Beets, salted ricotta, orange sorrel vinaigrette, sunflower and pumpkin seeds

Overmeade Lettuces, Dave’s Caesar, garlic crumbs and Parmesan

Heirloom Tomatoes, dill, sea salt, EVOO, garlic and cheese toasts

Miso Corn Chowder, shiitake and scallion

Warm Shaker Mountain Tomato and Parsley Soup, Parmesan

Poppy Seed Cured Arctic Char Gravlax, lemon cucumbers, beignet, wasabi tobiko, crème fraiche

Melon and Jonah Crab Salad, chilled coconut broth, lime, Vietnamese herbs

Warm Cherry Tomatoes and Ricotta, lemon, EVOO and toasts

Rice and Chicken Wing Confit Croquettes, pickles, blue cheese mousse, hot sauce

Sourdough toasts 2.

Pasta

20.

Penne, bone marrow tomato sauce, salami crumbs

Smoked Gouda spaetzle, braised chicken, jalapeno and wilted lettuces

Orecchiette, sweet corn, chilies, fried garlic, basil and Parmesan

Linguini, lamb sausage, peppers, onions and white beans

Semolina gnocchi, maitake mushrooms, carrots and chevre

Plates

25.

Roasted Breast of Misty Knoll Chicken, extra skin, bacon glazed early Brussels sprouts, lentils

Seared Wild Striped Bass, leeks, kale, heirloom tomatoes, and shiso

Line Caught Swordfish, smoky eggplant puree, couscous, cherry tomatoes

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