Dinner Menu

Wednesday, January 4th, 2012

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Small Plates

10.

White bean and garlic soup, caper piccata

Jerusalem Artichoke bisque, black truffle, croutons

Fried East Coast Oyster Tacos

almond romseco, jalapeno and slaw

Dad’s Apple Salad

hazelnuts, sunflower seeds, maple vinaigrette, currants and mint

Warm Maplebrook Mozzarella

smoked portobello mushroom confit, kale, sundried tomatoes and arugula puree

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

Duck and Foie Gras “Scrapple”

Carol’s  walnut bran muffins, blueberry gastrique

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, burnt garlic crema, black pepper

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