Dinner Menu

Wednesday, September 28th, 2011

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Small Plates

10.

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

Last of the Season Corn Soup, hen of the woods mushrooms

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

Whipped “Porcelain” Roasted Garlic, Rawson Brook chevre, oven-dried tomatoes, buttered toasts

 

Apple Salad, pecans, hazelnuts, maple vinaigrette, currants, rosemary and mint

 

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

 

Braised Pork Cheeks, bacon plum jam, black olive polenta

Butternut Squash Cheesecake, cauliflower and curry

Roasted Delicata Squash, pumpkin seed vinaigrette, feta, cucumbers and sweet peppers

“Tete de Cochon” (rich pork terrine), mustard, Mitchell family pear sauce, roasted onions, toasts

 

Sourdough toasts 2.

 

Pasta

20.

 

Pizzichi di Farro, Jerusalem artichoke cream, Grana Padano, broad beans and kale

Penne, spicy veal, lemon and ricotta ragout

 

Spaetzle, crimini and oyster mushrooms, crushed potatoes

Chicken and cabbage, semolina gnocchi, Dijon

 

Eggplant “Parm”, more parm

Orecchiette, roasted bone marrow tomato sauce, salami crumbs

 

Plates

25.

Seared Hake, creamed corn, cauliflower and fennel

Crispy Pork Spare Ribs, maple sweet and sour, turnips, garlic and white beans

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