Dinner Menu

Thursday, September 29th, 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 Hake Tacos, jalapeno, slaw, 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

Butternut Squash Cheesecake, cauliflower and curry

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

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

 

Sourdough toasts 2.

 

Pasta

20.

 

Penne, spicy veal, lemon and ricotta ragout

Pizzichi di Farro, Jerusalem artichoke “cream”, Grano Padano, kale

 

Spaetzle and mushrooms, crushed potatoes

Chicken and white beans, semolina gnocchi, Dijon

 

Eggplant “Parm”, more parm

Orecchiette, roasted bone marrow tomato sauce, salami crumbs

 

Plates

25.

Seared PEI Swordfish, roasted tomato fondue, olives, sweet corn, fennel and cauliflower

Misty Knoll Chicken Breast, extra skin, Japanese and Gilfeather turnips, crimini

Veal Schnitzel, anchovy braised broad beans, leeks and cabbage, carrots

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