Dinner Menu

Tuesday, June 12th, 2012

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Small Plates

10.

Crispy Local  “Chopped” Pork Liverwurst

mustard vinaigrette, spring onions, green olives, pickled green tomato, crumbled egg

Asparagus, Whey and Garlic Soup

caper crumbs, Berle Farm Crowdie

Chilled Strawberry Soup

smoke pickle scallop, Equinox baby kale, horseradish and red wine

Raven and Boar Farm Pork Carnita Tacos

almond romesco, refried puree, marinated cabbage, jalapeno emulsion

Savory Yogurt Panna Cotta

strawberries, arugula pistou, granola, mint

“Hummus”

white bean, chickpea, split pea and lentil, fennel seed, spinach, lemon and sesame

Sourdough toasts (2.) Greens with vinaigrette (8.) Curried chicken rillettes (10.)

Raw

15.

NEFF Beef Carpaccio

blue cheese toast, sweet onion puree, paprika oil, portbello confit, steak vinaigrette

 Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchietti, NEFF bone marrow tomato sauce, garlic crumbs

Spaetzle, Vermont rabbit, Japanese turnips, kale, pancetta, black truffle cream

Plates

25.

 

Fried Confit of Niman Ranch Pork Spareribs

chicken fried pork, baked beans, slaw and maple sweet and sour

Pan Roasted Yellow Tile Fish

saffron and quinoa “risotto”, squash blossom tempura, black olive, hot pepper and garlic scape

Seared Diver Scallops

Indian Line Farm pea shoots, bacon, peas from the freezer and grits

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