Dinner Menu

Friday, May 4th, 2012

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Small Plates

10.

 

Duck and Chicken Rillettes

classic duck with prune and balsamic, chicken curry with walnuts and raisin, toasts

Farmer Rich’s Nettle and Whey Soup

warm ricotta, gremolata

Radish, Trout and Almonds

marinated white anchovies, broccoli stem frittata, almonds, croquettes “almondine” and caper

Raven and Boar Farm Scrapple of “Tete de Cochon”

bourbon soaked raisins and barley, frisee, smoked vinaigrette, fried onions

Fried calamari, olive 10. Jalapeno nacho tacos, almond romesco 10. Sourdough toast 2.

 

Mid

15.

Roasted Cavandish Quail

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

Roasted Veal Sweetbreads

lentil salad, red wine, carrot, yogurt, horseradish

Roasted Australian Lamb Leg

potato latke, green olive and roasted garlic puree, Rawson Brook chevre

Pasta

20.

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

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, braised rabbit, pecorino, cream, arugula and black pepper

 

Plates

25.

Pan Roasted Breast of Misty Knoll Chicken

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

Steamed Rhode Island Hake

mussel and crawfish risotto, Shaker Mountain dilly beans, oranges, micro kohlrabi greens

Fried Confit of Niman Ranch Pork Spareribs

coleslaw, baked beans, maple sweet and sour

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