Dinner Menu

Wednesday, May 16th, 2012

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Small Plates

10.

 

Long Island Duck Charcuterie

liver and pumpkin seed pate, rillettes, seasonal accompaniments, toast

Woven Roots Radish and Potato Caesar Salad

garlic crumbs, Dave’s Caesar, parmesan, lentils, slow poached egg and marinated white anchovies

Farm Raised Idaho Trout Pate

pickled beets, horseradish and matzo

Roasted Overmeade Gardens Asparagus

warm Rawson Brook chevre, lemon, EVOO , sunflower seeds and turnip green pesto

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

Buffalo Frog Legs

last season’s hot sauce, pickled celery, carrot mousse, our version of ranch

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

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, buttered peas from the freezer, Great Hill Blue, potato puree

Misty Knoll Chicken Breast

extra skin, white bean, asparagus and Crowdie ragout, arugula, lemon

Roasted Bluefish

wilted escarole, grapefruit, quinoa, roasted spring onions, carrot and poppy seed fondue, fennel seed

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