Dinner Menu

Friday, January 6th, 2012

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Small Plates

10.

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

Red wine beet soup, crème fraiche, dill 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

Pickled Exotic Mushrooms

fennel, micro greens, parmesan, Jonah crab and orange

Duck and Foie Gras “Scrapple”

Carol’s walnut bran muffins, blueberry gastrique

Cricket Creek Cheeses

strawberry balsamic jam, raisin chutney, toasts

Mighty Food Farm Roasted Beet Panna Cotta

more beets, quinoa, horseradish, pistachio and grapefruit

Lightly Seared Generic Romaine

garlic crumbs, Great Hill blue cheese, chopped bacon and roasted onions

Sourdough toasts 2.

 

Pasta

20.

Orecchiette, burnt garlic and acorn squash “cream”, kale and chevre

Linguini, bone marrow tomato sauce, biscotti crumbs

Penne, roasted tomato, High Lawn ricotta, Parmesan

Cheddar spaetzle, broccoli, potato, cornichons and brown butter

Venison chili, couscous, giant Peruvian lima and red kidney beans

 

Plates

25.

Fried Niman Ranch Pork Spare Rib Confit

Proper black pepper grits, smoky Brussels sprouts and bacon vinaigrette

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