Dinner Menu

Thursday, February 16th, 2012

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Small Plates

10.

White rabbit chili, 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

Pan Seared Domestic Calamari

Chickpea fries, lamb sausage, yogurt

Charcuterie Plate

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

Beet Tartare

quinoa, horseradish, lemon, poppy, pickled egg, fried chevre and quark

Black Queen Angus Veal Meatballs

warm potato and clam salad

Sourdough toasts 2. Menu Tastings Available 35./50.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, duck confit, lentils and pickled cabbage

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

Pappardelle, smoky mushrooms, kale and goat cheese

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

grits, spicy swiss chard, bacon maple gastrique

Seared NEFF Beef

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

Bacon Poached Montauk Spanish Mackerel

split pea and giant lima bean risotto, ham, crispin apple salad

Seared Chesapeake Bay Wild Striped Bass

marinated mussels, orange and spiced carrot “broth”, black olives, shaved 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