Dinner Menu

Thursday, January 5th, 2012

share this:

Small Plates

10.

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

Pickled beet soup, crème fraiche, dill, spaetzle and black pepper

Fried East Coast Oyster Tacos

almond romesco, 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

Charred Confit of Portuguese Octopus

pickled exotic mushrooms and fennel salad, micro sambuca greens, oranges

Duck and Foie Gras “Scrapple”

Carol’s walnut bran muffins, blueberry gastrique

Mighty Food Farm Roasted Beet Panna Cotta

more beets, quinoa, horseradish, pistachio and grapefruit

Berry Patch Lettuces

banyuls, pomegranate, pumpkin seeds and Great Hill blue

Sourdough toasts 2.

 

Pasta

20.

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

Linguini, bone marrow tomato sauce, biscotti crumbs

Penne, roasted tomato, High Lawn 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 Monkfish

sweet and sour veal sweetbreads, Parmesan risotto, shaved Brussels sprouts

Roasted Massachusetts Diver Scallops

heirloom turnip creamed lentils, Shaker Mountain pea shoots

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