Dinner Menu

Friday, February 17th, 2012

share this:

Small Plates

10.

Carrot and orange soup, marinated mussels, black olives

Jalapeno “Popper” Tacos

almond romesco, refried beans, cheddar and slaw

Crispy Rawson Brook Chevre

pears, endive, walnuts, herbs, sherry and black radish

Pan Seared Domestic Calamari

fried chickpeas, lamb sausage, yogurt

Charcuterie Plate

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

Dad’s Apple Salad

Ioka Valley maple, currants, peanuts, hazelnuts and mint

Black Queen Angus Veal Meatballs

warm potato and clam salad

Hot Pickled Trout

cream cheese cavatelli, capers, smoked bluefish and everything crumbs

Sourdough toasts 2.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, duck confit, lentils and pickled cabbage

Pappardelle, smoky mushrooms, kale and goat cheese

Orecchiette, pork sausage, chilies, green olives, white beans and broccoli

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

grits, spicy Swiss chard, bacon maple gastrique

Petite Loin of New Zealand Red Venison (very rare)

red wine and saffron poached pears, watercress puree and fennel

Bacon Poached Montauk Spanish Mackerel

split pea risotto, ham, crispin apple

Seared Chesapeake Bay Wild Striped Bass

 grapefruit, beet and quinoa “tartare”, horseradish, quark, lemon and poppy

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