Dinner Menu

Tuesday, January 10th, 2012

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Small Plates

10.

Red wine beet soup, crème fraiche, dill and black pepper

White bean and garlic soup, black olive oil, salami and pecorino toast

Chicken Skin Tacos

almond romesco, refried beans, jalapeno and slaw

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants and mint

Chicken Liver and Foie Gras Pate

 chutney, jam and toast

Fried Maple Brook Mozzarella

smoked portabella, pepperoni stew and white bread garlic toasts

Mighty Food Farm Roasted Beet Panna Cotta

more beets, quinoa, horseradish, pistachio and grapefruit, pea shoots

 

Lightly Seared Generic Romaine

garlic crumbs, Great Hill blue cheese, chopped bacon and roasted onions

Sourdough toasts 2.

 

Pasta

20.

 

Orecchiette, burnt garlic and acorn squash “cream”, kale and chevre

Penne, roasted tomato, High Lawn ricotta, Parmesan

Cheddar spaetzle, broccoli mac and cheese, crispy potatoes, cheddar curds

Plates

25.

Fried Niman Ranch Pork Spare Rib Confit

proper black pepper grits, maple gastrique, Woven Roots spinach

Buttered Poach Farm Raised Idaho Trout

smoky Brussels sprouts, porcini mustard and lentils

Pan Roasted Misty Chicken Breast

extra skin, onion soubise, Parmesan and black eyed pea risotto

Seared NEFF Beef

potato and beet hash, brisket gravy, cipollini onions, thyme

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 7%, 6.25% MA and .75% Local