Dinner Menu

Friday, May 18th, 2012

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Small Plates

10.

Long Island Duck Liver and Pumpkin Seed Pate

seasonal accompaniments, toast

Woven Roots Radish and Potato Caesar Salad

garlic crumbs, Dave’s Caesar, parmesan, lentils, deviled eggs and marinated white anchovies

Roasted Overmeade Gardens Asparagus

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

Cured Lamb Neck “Pastrami”

broccoli rabe, golden raisins, barley and caraway mustard

Chicken, Asparagus and Matzo Ball Soup

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

 

Mid

15.

Roasted Raven and Boar Whey Fed Pork Belly

miso and split pea, peanuts, bok choy, frog legs

Asparagus and Duck Confit

slow poached egg, chives, buttered toast and red wine

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 and asparagus 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