Dinner Menu

Wednesday, February 15th, 2012

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Small Plates

10.

Miso and Swedish turnip Soup, wakame seaweed and toasted sesame butter

White rabbit chili, crushed cumin, crème fraiche

Pear Salad

Great Hill Blue, watercress, black radish, walnuts, pumpkin seeds and sherry

Winter Lettuces and Herbs

fennel, champagne vinaigrette, grapefruit

Jalapeno “Popper” Tacos

almond romesco, refried beans, cheddar and slaw

Charcuterie Plate

foie gras and chicken liver parfait, Raven and Boar pork terrine, rabbit and chicken wing torchon

Beet and Beef Tartare

quinoa, horseradish, lemon, poppy, pickled egg

Black Queen Angus Beef Meatballs

tomato and bone marrow, parmesan crumbs

Split Pea and Giant Lima Bean Risotto

sautéed ham, slow poached egg

Sourdough toasts 2. Fried chickpeas, curry 3. Fried chevre, quark  3.

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, duck confit, lentils and pickled cabbage

Orecchiette, spicy sausage, white beans, green olives and broccoli

Cream cheese cavatelli, smoked bluefish, red onions, capers and everything crumbs

Pappardelle, smoky mushrooms, kale and goat cheese

Plates

25.

Seared NEFF Beef

vaguely Asian flavors, crispy rice, soy crème, wasabi tobiko, petite stir-fry, pea shoots

Seared Wild Striped Bass

marinated mussels, orange and spice carrot “broth”, black olives, fennel

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