Dinner Menu

Friday, March 16th, 2012

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Small Plates

10.

White miso and potato soup, potato skins, sesame – seaweed salt and wasabi tobiko

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, crushed potatoes and mustard

Chicken Wing Confit Charcuterie

terrine of  foie gras and wing, rillette, pate, pickles, jam and toast

Snow Peas and Hummus

olives, toasts, lemon, sun dried tomatoes, dilly beans

Sourdough toasts 2. Green leaf and vinaigrette 8. Turkey “nuggets” 8.

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

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

Spaetzle, mushrooms, brown butter, barley and Berle Farm Crowdie

Linguini, braised chicken, kabocha squash puree, garlic crumbs, cioppino spices

Plates

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

Crispy Confit of Niman Ranch Pork Spare Ribs

collard greens, smoked maple gastrique and polenta

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