Dinner Menu

Thursday, April 19th, 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

Rice and Pork Confit Croquettes

smoked molasses, slaw, pickled dilly beans

 

 

Mid

15.

Roasted Georges Bank Monkfish

bone marrow and tomato fondue, truffle fry crouton, micro arugula

Marinated NEFF Beef (rare)

vaguely Asian flavors, smoked pickled scallop, wasabi tobiko, scallion, Vermont sushi rice “salad”, pea shoots

 

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

 

 

Pasta

20.

Spaetzle and mushrooms, smoked onions, peas from the freezer, Berry Patch spinach and Crowdie

Linguini, NEFF beef Bolognese, pecorino, garlic crumbs and black pepper

 

Plates

25.

Pan Roasted Misty Knoll Chicken Breast

extra skin, chicken wing and Maine bean cassoulet, Ray’s ramps, sautéed greens (broccoli rabe and mustard)

Steamed Rhode Island Hake

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

 

“Classics”

Sourdough toast                                       2.

Fried oyster tacos, almond romesco 10.

Penne with roasted tomato and ricotta 20.

Crispy pork spare ribs, BBQ sides, sweet and sour 25.