Dinner Menu

Wednesday, January 18th, 2012

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Small Plates

10.

Buttercup, goat cheese and burnt garlic soup, pumpkin seeds

Peanut butter, broccoli and chicken stew, jasmine rice

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants and mint

Baked Pepperoni and Mozzarella

roasted eggplant, green frying peppers, roasted onions, French phyllo and sun dried tomatoes

Smoked Bluefish Pate

 lentils, capers, black pepper, egg and toast

Rice and Chicken Wing Confit Croquettes

summer hot sauce, carrot, Great Hill blue cheese mousse, celery

Pickled Beef Tongue

cabbage, caraway and almost Russian dressing

Vermont Rabbit Rilettes

pickles, chutney, mustard and toasts

Beef Tartar and Wasabi Tobiko

micro arugula,  jalapeno, sweet potato and kaffir soy emulsion

Sourdough toasts 2. Cricket Creek cheeses  (10.)

 

Pasta

20.

Orecchiette, kale and sunflower seed pesto, green olives

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina gnocchi, duck confit, Brussels sprouts, cornichons, smoky onions and mustard

Ruffle pasta, braised rabbit and sausage, porcini cream, sage and crimini mushroom

Plates

25.

Poached Long Island Fluke

quinoa and citrus salad, vanilla, poppy seed, parsnip puree , chives and shaved kohlrabi

Pan Roasted Misty Knoll Chicken Breast

extra skin, heirloom turnip, winter vegetable stuffing, pumpkin seeds and cranberry

“Cassoulet” of Rhode Island Hake

white beans, bacon, charred octopus, spinach salad and crispy potatoes

Seared NEFF Beef

beet risotto, horseradish, button mushroom stew

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