Dinner Menu

Friday, September 23rd, 2011

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Small Plates

10.

Beet Sundae, sour citrus whip, caramel gastrique, cocoa nibs, walnuts and raisins

Fried Green Tomato Tacos, slaw, jalapeno, refried beans, almond romesco

Apple Salad, pecan, maple vinaigrette, currants, rosemary and mint

Split Pea Hummus, deilcata, cucumber and sweet pepper salad, feta and toasts

Chicken Liver and Hazelnut Pate, pickled fruits, mustard and toasts

Hen of the Woods Mushrooms, creamed corn, slow poached egg, Grana Padan0

Rice and Chicken Wing Confit Croquettes, carrot puree, hot sauce, Great Hill Blue and celery oil

 Albacore Rillettes, cauliflower, deviled egg salad and roasted San Marzano tomatoes

Crispy Lamb Spare Ribs, spicy honey plum glaze

Braised NEFF Pork Belly, roasted pears, Japanese turnips and smoky savory oatmeal

Sourdough toasts 2.

 

Pasta

20.

 

Linguini, bone marrow tomato sauce, salami crumbs

Spaetzle, crimini and oyster mushrooms, crushed potato

Chicken and broccoli, semolina gnocchi, white beans, Dijon

Eggplant “Parm”, more parm, more mozzarella

Orecchiette, roasted tomato, High Lawn ricotta and Parmesan

Plates

25.

Sautéed Trout, Gilfeather turnip creamed kale, butternut squash, poppy and Jerusalem artichokes

 

Braised Pork Shank, cabbage and potato “kraut”, fennel, caraway and mustard salad

 

Seared Long Island Fluke, aka Summer Flounder, olive polenta, broad beans, leeks

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