Dinner Menu

Wednesday, June 13th, 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, refrieds, 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.) Crispy chevre (10.)

Raw

15.

NEFF Beef Carpaccio

blue cheese toast, sweet onion puree, paprika oil, portobello 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, black olive and quinoa, squash blossom tempura, garlic scape, basil puree

Seared Diver Scallops

Indian Line Farm pea shoots, bacon, peas from the freezer, grits, braising greens vinaigrette

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