Dinner Menu

Wednesday, March 7th, 2012

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Small Plates

10.

Lady Moon Green Leaf Lettuce

beet tartar, blood oranges, Hawthorne Valley yogurt

Non-Traditional Charcuterie Plate

chicken wing and liver pate, foie gras and chicken spam, rather traditional accompaniments

Cherry and Applewood Smoked Spanish Mackerel

onions, capers, lemon,  everything and cream cheese “strudel”

Dad’s Apple Salad

Ioka Farm maple dressing, hazelnuts, peanuts, sage and currants

Fried Jalapeno and Rabbit Sausage Tacos

refried beans, slaw, pickled jalapeno and almond romesco

Snow Peas and White Miso

carrots and toasted sesame

Roasted Lamb Neck

black olives, feta, marinated lentils, pickled pepper puree from the summer

Pear and Black Radish

pumpkin seeds, Great Hill blue cheese, bacon, red wine vinaigrette

Turkey Nuggets

cranberry chutney, turkey gravy

Sourdough toasts 2. Popcorn, leek and truffle soup 10. Menu tasting 35./50.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

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

Torchio, peas (frozen, commodity), smoked ham, pecorino and cream

Linguini, Black Queen Angus beef Bolognese

Spaetzle, mushrooms, brown butter, barley and sage

Plates

25.

 

Roasted Diver Scallops

eggplant, yogurt and cauliflower puree, spiced chickpea stew, sumac

Seared Golden TileFish

smoky pickled cabbage, fingerling potatoes, melted onions, duck confit, bordelaise butter

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