Dinner Menu

Friday, April 20th, 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, jalapeno, cilantro, marinated octopus

First of the Season Crispy Rawson Brook Chevre

orange, frisee, Banyuls, and hazelnuts

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

 

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

Semolina gnocchi, mussels, chicken, fennel, green olives and last season’s hot sauce

 

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.

Pork spare ribs, bbq sides, sweet + sour 25.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnessBefore 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