Dinner Menu

Saturday, August 20th, 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 yogurt

Woven Roots Tomatoes, warm Rawson Brook chevre, black pepper, EVOO

Beef Tongue Confit, carrots, green olive puree and Great Hill Blue

Matty’s Broccoli, soy cream, NJ  tuna ceviche, jalapeno

Veal “Schnitzel”, sweet corn stew, poached egg, caper veal jus

Chopped “Panzanella”, rock shrimp, bacon, tomato and red bib

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

Vermont Rabbit Rillettes, pickled fruits, toasts

Fried Mozzarella, roasted cherry tomatoes, black olive

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

Sourdough toasts 2.

Pasta

20.

Penne, bone marrow tomato sauce, salami crumbs

Ricotta cavatelli, local tomato, roasted garlic, lemon and Parmesan

Spaetzle, Vermont rabbit, smoked cabbage, mustard

Semolina dumplings, pork, collard greens and rock shrimp

Plates

25.

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

Seared Georges Bank Swordfish, smoked tomato and corn risotto, zucchini, pickled wax beans

Bacon Poached Trout, Brussels sprouts, Tuscan kale and split peas

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