Dinner Menu

Thursday, March 8th, 2012

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Small Plates

10.

Jerusalem Artichoke and Black Truffle Soup

Parmesan flan toast, black pepper

Non-Traditional Charcuterie Plate

chicken wing and liver pate, foie gras and chicken spam, rather traditional accompaniments

Pork and Cornmeal Scrapple

spicy bacon ketchup, slow poached egg, buttered store bought English muffin

Dad’s Apple Salad

Ioka Farm maple dressing, hazelnuts, peanuts, sage and currants

Roasted Beets and California Mango Vinaigrette

feta, yogurt, blood orange, sunflower seeds and winter squash mousse

Fried Jalapeno and Rabbit Sausage Tacos

refried beans, slaw, pickled jalapeno and almond romesco

Snow Peas and White Miso

carrots, wasabi tobiko and toasted sesame

Pear and Black Radish

pumpkin seeds, green leaf, Great Hill blue cheese, bacon, red wine vinaigrette

Turkey Nuggets

cranberry chutney, turkey gravy

Sourdough toasts 2.

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Ruffle pasta, leeks, porcini and Vermont rabbit

Torchio, peas (frozen, commodity), smoked ham, pecorino and cream

Spaetzle, mushrooms, brown butter, barley and sage

Plates

25.

 

Pan Roasted East Coast Skate Wing

smoky pickled cabbage, caper crushed Yukon golds, beet “tartare”, lentils and thyme

Fried Confit of Niman Ranch Pork Spare Ribs

grits, collards greens, smoky tomato glaze

 

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