Dinner Menu

Tuesday, January 3rd, 2012

share this:

Small Plates

10.

White bean and garlic soup, caper piccata

Jerusalem Artichoke bisque, black truffle, croutons

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants, mint

Warm Maplebrook Mozzarella

arugula puree, salami, olive and pepperoncini

Terrine of Vermont Rabbit and New York Veal

toasts, sage, Parmesan, pickled onions, porcini mustard

Charred Confit of Portuguese Octopus,

grapefruit, horseradish, roasted beets and quinoa

Smoked Portobello Mushroom Confit

pickled exotic mushrooms, burnt garlic, kale, sundried tomatoes and blue cheese grits

Berry Patch Lettuces

banyuls, pomegranate, pumpkin seeds and pecorino toscano

Slow Poached Egg

spaetzle and heirloom turnip, fish roe, too many herbs

Sourdough toasts 2.

 

Pasta

20.

Orecchiette, butternut “mac and cheese”, aged cheddar, maple gastrique, crushed pretzels

Linguini, bone marrow tomato sauce, biscotti crumbs

Rawson Brook chevre cavatelli, crimini mushrooms, black truffle, striped acorn squash puree

Penne, roasted tomato, fresh and salted ricotta, garlic, Parmesan

Strozzapretti, cauliflower, raisins, leeks and Jonah crab

Plates

25.

Seared Petite Filet of Venison (rare)

golden beet kraut, roasted potatoes, mustard crema

 

Beef Short Rib “Wellington”

foie gras creamed spinach, French phyllo, balsamic smoked onions, lentils

Sautéed Arctic Char

twenty four carrot risotto, oranges, black olive oil, chilies and flavors of anise

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