Dinner Menu

Thursday, March 22nd, 2012

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Small Plates

10.

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

Fried Oyster and Oyster Mushrooms

sesame miso “aioli”, spicy young greens

Veal Sausage Tacos

refried beans, almond romesco, cilantro, cheddar and jalapeno

Savory Yogurt Panna Cotta

grapefruit, mint, black radish, orange juice and EVOO

Sliced Black Queen Angus London Broil (rare)

roasted onions, cold roasted garlic “creamed spinach” , peppercress, feta, toasted store brought potato bread

Seared East Coast Calamari

avocado, last summer’s hot and sweet sauce, giant lima beans, sunflower seeds

Pan Fried Pork Scrapple

bacon ketchup, egg and buttered toast

Sourdough toasts 2. Turkey “nuggets” 10. Menu tasting 35./50.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Pizzichi di Farro, whey braised Cricket Creek veal, local broccoli rabe, white beans

Strozzapreti, grass fed and finished beef Bolognese, crumbs

Plates

25.

Sautéed Diver Scallops

fricassee of Yukon Golds, capers, lemon, tarragon and commodity pea puree

Fried Local Veal Schnitzel

egg salad, cabbage, young mustard greens and anchovy

Crispy Confit of Niman Ranch Pork Spare Ribs

  braised greens, polenta and maple gastrique

Steamed Rhode Island Hake and Montauk Fluke

littleneck clams, braised bacon, quinoa, garlic chive “pistou”, semolina gnocchi

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