Dinner Menu

Wednesday, May 23rd, 2012

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Small Plates

10.

 

Chicken Liver and Pecan Pate or Bluefish Rilettes

seasonal accompaniments, toast

Vermont Rabbit Meatballs

lentil Caesar, wilted escarole, crumbs, black pepper

Roasted Overmeade Gardens Asparagus

marinated white beans, capers, Rawson Brook chevre

Warm Split Pea and Chilled Sweet Pea Soup

ham, bacon, grilled cheese

Lamb Neck Pastrami

broccoli rabe, golden raisins, barley and caraway mustard

Matzo ball tempura (8.) Sourdough toasts (2.) Pork belly tacos, almond romesco (10.)

Mid

15.

Tataki of NEFF Beef Strip Loin

white miso emulsion, sesame rice croquettes, marinated asparagus, wasabi tobiko

Louisiana Crawfish and Chicken Wing “Napoleon”

slow poached egg, last season’s hot sauce, celery

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, duck confit, potatoes, mustard

Pizzich di Farro, 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

potato puree, Berry Patch kale, roasted spring onions, Great Hill blue

Roasted Misty Knoll Chicken Breast

extra skin, polenta, asparagus, green olives and roasted garlic

Hot Smoke Pickled Trout

horseradish quinoa salad, collard greens, dilly beans, pickled egg

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