Dinner Menu

Wednesday, March 14th, 2012

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Small Plates

10.

Fried garlic, almond and bread soup, green olive oil

Lentil, cabbage and red wine stew, lamb broth

Pork and Cornmeal Scrapple

spicy bacon ketchup, fried egg, buttered store bought English muffin

Roasted Beets and California Mango Vinaigrette

feta, yogurt, blood orange, sunflower seeds

Veal Chorizo and Nacho Tacos

refried beans, iceberg lettuce, cheddar, pickled jalapeno and almond romesco

Pear and Black Radish Salad

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

Braised Lamb Neck Brisket”

smoky pickled cabbage, fingerling potatoes and mustard

Avocado and Grapefruit

spicy snow pea “slaw”, coriander, olive oil and sea salt

Turkey Nuggets

cranberry, apples, Dijon aioli

Chicken Wing “Confit” and Liver Pate

pickles, jam, mustard and toast

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

 

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

Plate

25.

 

Fried Rhode Island Skate

 carrot risotto, pea shoots, lemon and anchovy

Pan Roasted Breast of Misty Knoll Chicken

charred avocado puree, wilted lettuces, quinoa and last summer’s hot sauce

 

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