Dinner Menu

Friday, March 2nd, 2012

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Small Plates

10.

 

Roasted Beet “Sundae”

walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins

 

Boar Meatballs

anchovy aioli, leeks vinaigrette, poppy seeds

Fried Pig’s Trotter

cornichon egg salad, hot mustard

Crispy Mozzarella

marinated eggplant, sundried tomatoes, fennel and balsamic

“Non Traditional” Charcuterie

chicken and foie gras spam, chicken wing and liver pate, rather traditional accompaniments

Dad’s Apple Salad

Ioka maple dressing, hazelnuts, peanuts, sage and currants

Jonah Crab Salad Tacos

dressed lettuce, jalapeno and almond romesco

Venison chili 10. Sourdough toasts 2. Menu tasting 35./50.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, Black Queen Angus beef Bolognese, garlic crumbs

Spaetzle, duck confit, lentils, mustard and pickled cabbage

Chicken and sausage cannelloni, beet green, rosemary and walnut pesto

Plates

25.

 

Roasted Breast of Misty Knoll Chicken

green olives, roasted garlic, fingerling potatoes

Long Island Fluke “Tikka”

cauliflower creamed quinoa, spiced chick pea stew

Fried Confit of Niman Ranch Spare Ribs

braised kale, ham mac and cheese, sweet smoky tomato

Seared Chesapeake Bay Wild Striped Bass

“franks and beans”, Brussels sprouts, melted onions

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