Dinner Menu

Wednesday, April 18th, 2012

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Small Plates

10.

 

Veal Meatballs

lemon, caper, crimini mushrooms, curds,

whey braised spinach and onions, chili flakes, parmesan

Radish, White Anchovy and Pecorino

more radish, sunflower seeds, mint, currants and shaved cauliflower

Sautéed Domestic Squid

 veal chorizo and hominy stew, tortilla tortilla

 

Fried East Coast Oyster Tacos

almond romesco, jalapeno, cilantro

Rice and Pork Croquettes

smoked molasses, slaw

 

Mid

15.

Roasted Rhode Island Monkfish

bone marrow and tomato fondue, truffle fry croutons, onion and parsley

Marinated NEFF Beef (rare)

vaguely Asian flavors, smoked pickled scallop, wasabi tobiko, scallion

Vermont sushi rice “salad”, pea shoots

           

Pasta

20.

 

Spaetzle and Mushrooms, smoked onions, peas from the freezer, spinach and Berle farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, crumbs, pecorino

 

Plates

25.

 

Crispy Confit of Niman Ranch Pork Spare Ribs

black eyed peas, polenta, sweet and sour

Pan Roasted Misty Knoll Chicken Breast

extra skin, chicken wing and Maine bean cassoulet, Ray’s ramps, slow poached egg

Steamed Rhode Island Hake,

quinoa, Berry Patch escarole, Jonah crab, leek and yogurt soubise, grapefruit, herbs and poppy

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