Dinner Menu

Saturday, May 19th, 2012

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Small Plates

10.

Chicken Liver and Pecan Pate

seasonal accompaniments, toast

Woven Roots Radish and Potato Caesar Salad

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

Raw Asparagus Salad

white beans, capers, crispy chevre, arugula

Cured Lamb Neck “Pastrami”

broccoli rabe, golden raisins, barley and caraway mustard

Chicken and Matzo Ball Soup

Greens with vinaigrette (8.) Sourdough toasts (2.) Pork belly tacos, almond romesco (10.)

 

Mid

15.

Crispy Veal SweetBreads

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

 

Asparagus and White Miso Risotto

fried onions, slow poached egg, more asparagus and peanuts

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

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

Semolina gnocchi, bitter green and sunflower seed pesto, asparagus,  Berle Farm Crowdie

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

polenta, asparagus, green olive and garlic “brodo”

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