Dinner Menu

Tuesday, May 8th, 2012

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Small Plates

10.

 

Curried Chicken Rillettes

golden raisin puree, walnut mustard, braised celery, sweet onion and toast

Sticky Rice and Chicken Wing Croquettes

last season’s hot sauce,  Great Hill blue cheese, carrot mousse

Warm Frisee Salad

slow poached egg, bacon, red wine, crumbled fries, radish and lentil

DABA’s Whitefish Roe

crème fraiche, red onion, lemon, dill and toasted store bought potato bread

Lamb Meatballs

mint and Berle farm yogurt, spicy green beans, bulghur wheat

Nacho tacos, almond romesco 10. Pork scrapple 10. Sourdough toast 2.

 

Mid

15.

Tempura of Soft Shell Crab

 “almondine” aioli,  Berry Patch mache, caper and lemon

Pasta

20.

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

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

 

Linguini, braised rabbit, pecorino, cream, peas from the freezer and black pepper

 

Plates

25.

Seared Rhode Island Hake

creamed ramp greens, out of season corn, jonah crab, cauliflower kraut

Fried Confit of Niman Ranch Pork Sparerib

coleslaw, baked beans, maple sweet and sour

Pan Seared NEFF Beef

potato puree, mushrooms, roasted garlic

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