Dinner Menu

Friday, September 30th, 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

Marinated Berry Patch Cauliflower, lamb sausage, pickled sweet pepper, cucumber

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

Roasted Delicata Squash, onion, rock shrimp, pumpkin seed vinaigrette and feta

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

 

Bacon, date and coco beignets, sour maple

5.

Sourdough toasts2.

 

                 

         Pasta

20.

 

Garganelle, spicy veal, lemon and ricotta ragout

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

 

Spaetzle and braised Vermont rabbit

Chicken and mushrooms, semolina gnocchi

 

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 mushrooms

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