Dinner Menu

Friday, March 23rd, 2012

share this:

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

Fried Local Veal Schnitzel

egg salad, young mustard greens and anchovy vinaigrette

Sliced Black Queen Angus London Broil (rare)

roasted onions, cold roasted garlic “creamed spinach”, peppercress, feta

Seared East Coast Calamari

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

Pan Fried Pork Scrapple

bacon ketchup, egg and toasted store bought potato bread

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

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Pizzichi di Farro, whey braised pork shank ragout, local broccoli rabe, white beans

Strozzapreti, grass fed and finished beef Bolognese, crumbs, pecorino

Plates

25.

Sautéed Diver Scallops

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

Crispy Confit of Niman Ranch Pork Spare Ribs

black eyed peas, polenta and maple gastrique

Steamed Rhode Island Hake

littleneck clam and bacon “stew”, garlic chive quinoa, 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