Dinner Menu

Friday, January 13th, 2012

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Small Plates

10.

Butternut squash soup, brown butter, sage, rosemary biscotti crumbs

Lamb merguez and beef chili, eggplant and couscous

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants and mint

Chicken Nugget Taco

almond romesco, coleslaw, refried beans and jalapeno

Marinated Maine Red Shrimp (shell on)

lemon, black pepper, sea salt, EVOO and dill toasts

Charred Portoguese Octopus

beets, quinoa, horseradish and grapefruit

Crispy Lamb Neck (fatty)

olives, carrots, orange, purple potato salad and red onion

Pickled Beef Tongue

pickled cabbage, Japanese turnips, almost Russian dressing

Sourdough toasts 2. Chicken Liver and Almond Pate (10.)

 

Pasta

20.

Orecchiette, burnt garlic and buttercup squash cream, chevre and kale

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, generic broccoli and diced fries, cheddar curds, black eyed peas, pickles and garlic

Semolina gnocchi, duck and spiced prune ragout

Plates

25.

Fried Niman Ranch Pork Spare Rib Confit

proper black pepper grits, maple gastrique, Woven Roots spinach

Butter Poached Farm Raised Idaho Trout

smoky Brussels sprouts, lentils, fennel, lemon and mustard

Pan Roasted Misty Knoll Chicken Breast

extra skin, onion soubise, winter vegetable latke

Seared NEFF Beef

wilted romaine, beets, roasted onions and blue cheese, cipollini puree

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