Dinner Menu

Sunday, April 29th, 2012

share this:

Small Plates

10.

 

Vermont Rabbit Meatballs

cauliflower “kraut”, creamed mustard greens, French fry croutons

Hazelnut and Chicken Liver Pate

pickles, jam, toasts and mustard

Farmer Rich’s Nettle and Whey Soup

warm ricotta, lemon, parsley and EVOO

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 Jalapeno Tacos

 almond romesco, hominy and veal chorizo, dressed lettuces, pickled jalapenos from the bodega

Greens with vinaigrette 8. Sourdough toast 2.

 

Mid

15.

Slow Poached Egg and Florida Frog Legs

Vivian’s fiddlehead ferns, ham, tarragon, pistachio, peas from the freezer

Roast Loin of Pork from Raven and Boar Farm

sautéed spinach, mint, currants, rhubarb, duck skin bacon and balsamic

 

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

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

 

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw, molasses sweet and sour

Butter Poached Farm Raised Idaho Trout

warm lentil and mussel salad, horseradish, Greek yogurt, fennel and pickled beets

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