Dinner Menu

Thursday, March 29th, 2012

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Small Plates

10.

Warm Squid and Watercress

Maplebrook mozzarella, balsamic, red onion, garlic chive pistou, crumbs

Duo of Hummus

chickpea and yellow split pea hummus, toasts, olives

Charred Octopus

veal sausage, last summer’s hot sauces, avocado, quinoa

The Berry Patch Spinach Salad

radish, feta, roasted Spanish onion, spiced pumpkin and sunflower seeds

Fried East Coast Oyster Tacos

almond romesco, jalapeno, dressed cabbage, cilantro

Berle Farm Organic Solar Powered Crowdie Cheese

fruit jams, buttered toasts and smoky mushrooms

Turkey Nuggets

turkey gravy and slaw

Savory Greek Yogurt Panna Cotta

grapefruit, fried kale, hazelnuts

Chicken liver and almond pate 10. Sourdough toasts 2. Garlic, almond and bread soup 8.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, whey braised pork shank ragout, local broccoli rabe, white beans, pecorino

Linguini, chopped littleneck clam and bacon “stew”, braised rabbit, chilies

Plates

25.

 

Crispy Confit of Niman Ranch Pork Spare Ribs

bacon and black eyed pea salad, polenta and maple gastrique

Cricket Creek Veal Schnitzel

crushed potatoes, fried eggs, anchovy, wilted spinach, lemon and veal pancetta

Seared Diver Scallops

seafood sausage, old fashioned potato gratin, braised Swiss chard, spring garlic greens

Pan Roasted Misty Knoll Chicken Breast

Maine bean and sweet pea “stew” (frozen peas), extra skin, arugula, salsa verde

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