Friday, April 20th, 2012
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
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
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
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
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