Dinner Menu

Friday, May 25th, 2012

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Small Plates

10.

 

Chicken Liver and Pecan Pate or Bluefish Rilettes

seasonal accompaniments, toast

Crispy Rawson Brook Chevre

marinated asparagus, saba, walnuts and Woven Roots spinach

Tempura of Matzo Balls

horseradish sauces, lentil and wilted escarole

 

Cured Leg of Australian Lamb

mint, mustard green and currant salad, barley, chilled sweet pea puree

            Sourdough toasts (2.)            Fried oyster tacos, almond romesco (10.)            greens with vinaigrette (8.)

Raw

15.

Tataki of NEFF Beef Strip Loin

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

Wild King Salmon Sashimi

warm chickpea and veal chorizo stew, pumpkin seed salsa verde, jalapeno

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, braised Vermont rabbit, crimini mushroom, mustard

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

Roasted Misty Knoll Chicken Breast

extra skin, white beans, asparagus, green olives and roasted garlic

Hot Smoke Pickled Trout

quinoa salad, collard greens, dilly beans, pickled egg

Pan Seared Diver Scallops

potato puree, petite Caesar, parmesan crumbs

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