Dinner Menu

Sunday, August 21st, 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

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

Beef Tongue Confit, broccoli, wax beans, green olive puree and Great Hill Blue

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

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

Vermont Rabbit Rillettes, pickled fruits, toasts

Fried Mozzarella, roasted cherry tomatoes, black olive puree

Berry Patch Melon Salad, lemon cucumber, lettuces and poppy seed yogurt vinaigrette

Sourdough toasts 2.

Pasta

20.

Penne, bone marrow tomato sauce, salami crumbs

Ricotta cavatelli, local tomato sauce, roasted garlic, corn and Parmesan

Spaetzle, Vermont rabbit, smoked cabbage, mustard

Semolina dumplings, pork, collard greens and bacon

Smoked gouda mac and cheese, jalapeno and chicken

Plates

25.

Pan Roasted NEFF Beef, balsamic radicchio, beets, kale and Swiss potato fondue

Seared Georges Bank Swordfish, white miso, roasted broccoli, carrots, wasabi tobiko

Cricket Creek Veal, “schnitzel”, corn stew, poached egg, zucchini and caper jus

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