Dinner Menu

Wednesday, May 2nd, 2012

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Small Plates

10.

 

Vermont Rabbit Meatballs

cauliflower “kraut”, creamed mustard greens, French fry croutons

Farmer Rich’s Nettle and Whey Soup

warm ricotta beignets, gremolata

Broccoli, Trout and Almonds

commodity broccoli, stem frittata, almonds, croquettes “almondine”, lemon and caper

Fried Jalapeno Tacos

 almond romesco, refried beans, dressed lettuces, pickled jalapenos, cheddar

Raven and Boar Farm Scrapple of “Tete de Cochon”

radish, balsamic, rhubarb, barley and bourbon soaked raisins

Fried calamari, olives 10. Greens with vinaigrette 8. Sourdough toast 2.

 

Mid

15.

Roasted Cavandish Quail

ham, peas from the freezer, tarragon, pea shoots and pistachios

Rabbit Thigh Schnitzel

porcini spaetzle, potato, marinated white anchovy, slow poached egg, crumbs

 

Pasta

20.

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

Penne, roasted tomato, High Lawn ricotta, Parmesan

 

Plates

25.

Pan Roasted Breast of Misty Knoll Chicken

extra skin, Maine bean stew, fiddlehead fern and oyster mushroom sauté

Steamed Rhode Island Hake

crawfish and cauliflower rice, Shaker Mountain dilly beans, oranges, micro kohlrabi greens

Roasted NEFF Sirloin “Flap”

potato latke, green olives, escarole, roasted garlic, arugula and mustard

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