Dinner Menu

Thursday, May 10th, 2012

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Small Plates

10.

 

Duck and Chicken Charcuterie Plate

chicken liver and pecan pate, duck rillettes, curried chicken rillettes, seasonal accompaniments, toast

Sticky Rice and Chicken Wing Croquettes

last season’s hot sauce,  Great Hill blue cheese, carrot mousse

Lamb Meatballs

mint and Berle farm yogurt, spicy green beans, bulghur wheat

Farmer Rich’s Panna Cotta

radishes, sunflower seeds, marinated white anchovies, currants and pecorino

Greens with vinaigrette 8. Nacho tacos, almond romesco 10. Sourdough toast 2.

 

Mid

15.

 

Tempura of Soft Shell Crab

 hazelnut aioli,  Berry Patch mache, caper and lemon

First of the Season Overmeade Gardens Asparagus

Louisiana crawfish, lots of butter, slow poached egg and chives

 

Pasta

20.

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

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, pecorino, garlic crumbs

 

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Pan Seared NEFF Beef

potato puree, mushrooms, roasted garlic, Matty’s asparagus

Roasted Diver Scallops

veal chorizo and hominy stew, roasted Woven Roots spring onions, cilantro, jalapeno

Smoke Poached Farm Raised Trout

peas from the freezer, black pepper polenta, dill, Jonah crab, pickled cabbage

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