Dinner Menu

Tuesday, March 20th, 2012

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Small Plates

10.

First of the Season Local Spinach

radish, “creamy” garlic chive vinaigrette, black pepper, crumbs

Chicken Wing Confit Charcuterie

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

Duo of Hummus

Chickpea and yellow split pea hummus, toasts, olives and sun dried tomatoes

Fluke Sashimi

avocado, cilantro, jalapeno, almond romesco and tortilla variations

The Berry Patch Young Spicy Greens

white miso vinaigrette, fried oyster mushrooms, sesame

Savory Yogurt Panna Cotta

grapefruit, herbs, black radish, peppercress, orange juice and EVOO

Turkey Nuggets

turkey gravy, cranberry,  cabbage slaw

Pan Fried Pork Scrapple

bacon ketchup, egg and buttered toast

Sourdough toasts 2. Lentil and lamb soup 8. Menu tasting 35./50.

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, whey braised Cricket Creek veal, local broccoli rabe, white beans, parsley

Semolina gnocchi, braised chicken, Swiss chard, pecorino, chili flakes and lemon

Plates

25.

Black Queen Angus “London Broil” (rare)

roasted garlic puree, crushed potatoes, red wine butter, smoky onions and crimini mushrooms

 

Pan Roasted Diver Scallops

pea shoot pesto, radish, parmesan aranacini and young mustard greens

Roasted Local Veal Schnitzel

spaetzle, cabbage, iceberg lettuce, anchovy, deviled eggs, mustard

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