Dinner Menu

Wednesday, April 25th, 2012

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Small Plates

10.

 

Radish, White Anchovy and Pecorino

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

Pecan and Chicken Liver Pate

pickles, jam, toasts and mustard

Slow Poached Egg

Vivian’s fiddlehead ferns, ham, tarragon, pistachio and ramp oil

Berry Patch Young Lettuces

rhubarb, citrus, herbs, feta and banyuls

Mussel and Chicken “Soup”,

green olives, last season’s hot sauce, toasted fennel seed

Fried oyster tacos, almond romesco 10. Sourdough toast 2.

 

Mid

15.

Smoky Pickled Scallop

vaguely Asian flavors, brown rice, scallion, wasabi tobiko, micro arugula

Smoked Potato, Leek and Arctic Char Soup

char confit, barley, hazelnuts, orange, crimini mushroom and caper

 

Pasta

20.

Semolina gnocchi, peas from the freezer, ramp green cream, smoky mushrooms, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

 

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw, peach and smoked molasses glaze

Roasted Breast of Misty Knoll Chicken

extra skin,  Louisiana crawfish rice, light roux, wilted escarole

Butter Poached Farm Raised Idaho Trout

warm lentil, leek and crab salad, horseradish, Greek yogurt, fennel and pickled beets

Five Course Menu Tasting; 60. Per person

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