Dinner Menu

Sunday, March 11th, 2012

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Small Plates

10.

Cream of” Jerusalem artichoke and black truffle soup, crumbled Parmesan flan

Fried garlic, almond and bread soup, green olive oil, crumbs

 

Pork and Cornmeal Scrapple

spicy bacon ketchup, fried 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 Tacos

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, red wine vinaigrette

Braised Lamb Neck Brisket”

Smoky pickled cabbage, fingerling potatoes and mustard

Turkey Nuggets

cranberry chutney, turkey gravy

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

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, creamed peas (frozen, commodity), smoked ham, pecorino

Semolina gnocchi, mushrooms, brown butter, barley and sage

Ruffle pasta, roasted garlic and braised chicken

Linguini, bacon, pumpkin and collard greens, Great Hill Blue

Plate

25.

 

Sautéed Rhode Island Skate

Scallop and seafood sausage, beluga lentils, spaetzle, beets, potatoes meuniere

 

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