Dinner Menu

Sunday, March 18th, 2012

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Small Plates

10.

Kabocha squash soup, cioppino flavors

Lentil, cabbage and red wine stew, peppered lamb

Roasted Cellared Beets

yogurt, feta, mango vinaigrette, radish and sunflower seeds

Veal Chorizo and Nacho Tacos

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

Chicken Wing Confit Charcuterie

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

Chickpea Hummus

chickpea and rice crisps, curry, olives, EVOO

Turkey Nuggets

turkey gravy, cranberry, slaw

Pork Scrapple

bacon ketchup, fried egg and buttered toast

Sourdough toasts 2. Menu tasting 35./50.

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, creamed peas, ham, pecorino and black pepper

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

Linguini, Black Queen Angus beef Bolognese, garlic crumbs

Semolina gnocchi, braised chicken and cabbage, stout glazed carrots, mustard

Plates

25.

Pan Roasted Breast of Misty Knoll Chicken

Parmesan arancini, avocado “aioli”, last summer’s hot sauce, pea shoots

 

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