Dinner Menu

Tuesday, March 6th, 2012

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Small Plates

10.

Roasted Beet “Sundae”

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

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

Roasted Lamb Neck

black olives, feta, pickled pepper puree from the summer

“Franks and Beans”

slow poached egg, pork liver toast and bacon candy

Turkey Nuggets

cranberry chutney, turkey gravy

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

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, Black Queen Angus beef Bolognese, garlic crumbs

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

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

Spaetzle, mushrooms, brown butter, barley and sage

Plates

25.

 

Roasted Diver Scallops

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

Seared Golden Tile Fish

smokey 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