Dinner Menu

Saturday, March 3rd, 2012

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Small Plates

10.

Roasted Beet “Sundae”

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

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 farm maple dressing, hazelnuts, peanuts, sage and currants

Fried Jalapeno Tacos

refried beans, slaw, jalapeno and almond romesco, with or without veal chorizo

Roasted Lamb Neck

fingerling potatoes, black olives, feta, pickled pepper puree from the summer

Smoked Mackerel

cream cheese and everything crumb empanadas, onions

“Franks and Beans”

slow poached egg, pork liver toast and bacon candy

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 smoky pickled cabbage

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

Ruffle pasta, leeks, porcini and Vermont rabbit, Great Hill blue

Mac and Cheese, smoked ham, Brussels sprouts, melted onions

Plates

25.

Long Island Fluke “Tikka”

cauliflower creamed quinoa, spiced chickpea stew

Fried Confit of Niman Ranch Spare Ribs

braised kale, grits, sweet smoky tomato

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