Dinner Menu

Saturday, March 17th, 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, peppered lamb

Roasted Cellared Beets

snow peas, pea shoots, lemon, grapefruit and blood orange, yogurt

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, feta

Chicken Wing Confit Charcuterie

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

Chickpea Hummus

olives, rice crisps, sun dried tomatoes and EVOO

Marinated Cricket Creek Veal (rare)

Shaker Mountain dilly beans, anchovy vinaigrette, Parmesan, basil seeds

Fried Skate

spicy “avocado” aioli, lemon

Sourdough toasts 2. Green leaf and vinaigrette 8.

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, cream peas, ham, pecorino and black pepper

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

Linguini, Black Queen Angus beef Bolognese, garlic crumbs

Plates

25.

Pan Roasted Breast of Misty Knoll Chicken

boiled cabbage, stout braised carrots, crushed potatoes, mustard

Crispy Confit of Niman Ranch Pork Spare Ribs

collard greens, smoked maple gastrique and polenta

Pan Roasted Golden Tilefish

Parmesan arancini, kale, Kabocha squash puree, cioppino flavors

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