Dinner Menu

Friday, March 9th, 2012

share this:

Small Plates

10.

Cream of” Jerusalem artichoke and black truffle soup

Fried garlic, almond and bread soup, green olive oil

 

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

Fried Jalapeno and Veal Chorizo

refried beans, slaw, pickled jalapeno and almond romesco

Snow Peas and White Miso

carrots, wasabi tobiko and toasted sesame

Pear and Black Radish Salad

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

Turkey Nuggets

cranberry chutney, turkey gravy

Sourdough toasts 2. Green leaf and vinaigrette 8. Menu tasting 35./50

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

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

Pan Roasted Breast of Misty Knoll Chicken

extra skin, fingerling potatoes, duck confit, roasted garlic emulsion, squash puree

 

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