Dinner Menu

Sunday, May 13th, 2012

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Small Plates

10.

 

Duck Liver, Pumpkin Seeds and Currant Mousse

seasonal accompaniments, store bought white bread toast

Radish and Potato Caesar Salad

garlic crumbs, Dave’s Caesar, parmesan, bulgur and marinated white anchovies

Crispy Rawson Brook Chevre

turnip green and sunflower seed pesto, arugula, orange vinaigrette

Trout Pate

pickled beets, cauliflower “kraut”, horseradish and matzo

Warm Bacon, Asparagus and Frisee Salad

slow poached egg, cheddar quesadilla, last season’s hot sauce

Mixed greens with vinaigrette (8.)

 

Mid

15.

 

Fried Soft Shell Crab

 hazelnut aioli, marinated chickpeas, caper and lemon

Seared Diver Scallops

almond romesco, marinated Woven Roots Spring onions, fried jalapeno, white polenta

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina gnocchi, peas from the freezer, braising greens, green olives, Berle farm crowdie

Spaetzle, pork confit, cornichons, mustard and smoky pickled cabbage

 

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Long Island Duck Breast

Japanese turnips, quinoa, asparagus and gingered rhubarb puree

Pan Seared NEFF Beef

mushrooms, roasted garlic, lentils and Great Hill Blue, creamed ramp greens

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