Dinner Menu

Saturday, February 18th, 2012

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Small Plates

10.

Rutabaga and black truffle soup, slow poached egg

Jalapeno “Popper” Tacos

almond romesco, refried beans, cheddar, cilantro and slaw

Crispy Rawson Brook Chevre

beet vinaigrette, endive, pistachios, oranges, herbs and seeds

Shaved Pear and Winter Lettuces

Great Hill Blue, walnuts, pumpkins seeds, black radish and sherry

Marinated Domestic Calamari and Mussels

vaguely Asian flavors, chilled “stir fry”, wasabi tobiko

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

Caesar potato salad, pickled egg

Sourdough toasts 2.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, duck confit, lentils and pickled cabbage

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

Ruffle pasta, braised rabbit, cream, smoky onions and mushrooms

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