Dinner Menu

Wednesday, May 9th, 2012

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Small Plates

10.

 

Duck and Chicken Charcuterie Plate

chicken liver and pecan pate, duck rillettes, curried chicken rillettes, seasonal accompaniments, 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

Fried Jalapeno and Nacho Taco

almond romesco, pickled jalapenos, lettuce, sour cream and cheddar

Greens with vinaigrette 8. Pork scrapple 10. Sourdough toast 2.

 

Mid

15.

Tempura of Soft Shell Crab

 hazlenut 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 Spare Rib

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