Dinner Menu

Tuesday, May 15th, 2012

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Small Plates

10.

 

Duck Liver, Pumpkin Seed and Currant Mousse

seasonal accompaniments, toast

 

Woven Roots Radish and Potato Caesar Salad

garlic crumbs, Dave’s Caesar, parmesan, bulgur wheat and marinated white anchovies

 

Trout Pate

pickled beets, horseradish and matzo

Crispy Rawson Brook Chevre

arugula, oranges, Matty’s asparagus, pistachio butter

Greens with vinaigrette (8.) Sourdough toasts (2.) Duck skin tacos, almond romesco (10.)

 

Mid

15.

 

Tempura of Soft Shell Crab

sautéed bok choy, vaguely Asian flavors

Long Island Duck Confit

quinoa, turnip green and sunflower seed pesto, roasted asparagus

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina gnocchi, peas from the freezer, braising greens, green olives, Berle farm crowdie

Spaetzle, pork confit, cornichons, mustard and smoky pickled cabbage

 

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Pan Seared NEFF Beef

mushrooms, roasted garlic, lentils, Great Hill Blue, potato puree

Misty Knoll Chicken Breast

extra skin, white bean ragout, Parmesan, asparagus

Roasted Bluefish

Woven Roots carrots, hazelnut emulsion, chickpeas, grapefruit

 

 

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