Dinner Menu

Sunday, March 4th, 2012

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Small Plates

10.

Venison chili

Popcorn, leek and truffle soup

 

Roasted Beet “Sundae”

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

Fried Pig’s Trotter

cornichon egg salad, hot mustard

 “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, veal chorizo

Roasted Lamb Neck

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

“Franks and Beans”

slow poached egg, pork liver toast and bacon candy

Sourdough toasts 2. Menu tasting 35.

 

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

Crispy 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, braised greens

 

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