Dinner Menu

Saturday, May 5th, 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

Fried Rawon Brook Chevre

frisee, rhubarb, balsamic, pumpkin seed, roasted onion and mint

Vivian’s Fiddlehead Fern “Stir Fry”

store bought seaweed salad, slow poached egg, vaguely Asian flavors, oyster mushroom, wasabi tobiko

 

Pork scrapple 10. Jalapeno nacho tacos, almond romesco 10. Sourdough toast 2.

 

Mid

15.

Roasted Veal Sweetbreads

lentil, red wine, carrot, yogurt, horseradish

Sautéed Australian Lamb Leg

green olive and roasted garlic puree, braised celery, Great Hill blue, crumble fries

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.

Roasted Cavandish Quail

ham, peas from the freezer, pea shoots and pistachios

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