Dinner Menu

Friday, August 19th, 2011

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Small Plates

10.

Fried Oyster Tacos, dressed lettuce, almond romesco and jalapeno

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

Corn and Beet Soup, sunflower seeds, dill and horseradish butter

Lamb Sausage, roasted peppers, pumpkin seeds, onions, eggplant and raisins

Rabbit Rillettes, pickled fruits, toasts

Smoked Tomato Risotto, chopped rock shrimp

Fried Mozzarella, roasted cherry tomatoes, black olive

Roasted Local Artichokes, poached egg, butter, saffron and caper

Berry Patch Melon Salad, lemon cucumber, shiso, miso dressing, wasabi tobiko

Woven Roots Tomatoes, BLT panzanella

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

Sourdough toasts 2.

Pasta

20.

Penne, bone marrow tomato sauce, salami crumbs

Ricotta cavatelli, cherry tomatoes, roasted garlic, lemon and Parmesan

Spaetzle, Vermont rabbit, smoked cabbage, mustard

Semolina dumplings, chicken of the woods mushrooms, carrots and chevre

Plates

25.

Pan Roasted NEFF Beef, balsamic radicchio, Gruyere potato fondue and zucchini

Seared Georges Bank Swordfish, potatoes, green olive puree, pickled beans, broccoli

Bacon Poached Trout, heirloom tomatoes, kale and split peas

Flash Seared NJ Tuna, soy “cream”, jalapeno, marinated beets, cucumber and sweet corn

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