Dinner Menu

Thursday, April 26th, 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

Smoked Potato, Leek and Arctic Char “Chowder”

char confit, crimini mushroom

Crispy Rawson Brook Chevre

toasted fennel seed, Berry Patch young lettuces, local honey, oranges

Broccoli, Trout and Almonds

commodity broccoli, stem frittata, almonds, croquettes “almondine”, lemon and caper

Fried oyster tacos, almond romesco 10. Greens with vin 8. Sourdough toast 2.

 

Mid

15.

Slow Poached Egg and Florida Frog Legs

Vivian’s fiddlehead ferns, ham, tarragon, pistachio

Smoky Pickled Scallop

vaguely Asian flavors, brown rice, wasabi tobiko, peas from the freezer

 

Pasta

20.

Semolina gnocchi, mushrooms, smoked onions, spinach and Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, crumbs, pecorino and black peppers

 

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 mussel 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