Dinner Menu

Thursday, June 14th, 2012

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Small Plates

10.

Crispy “Chopped” Pork Liverwurst

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

Cream of Celery and Chicken Soup

tempura of  matzo balls, chicken wing confit

Chilled Strawberry Soup

Berle Farm Crowdie, Equinox Farm baby kale, horseradish and red wine

Raven and Boar Farm Pork Carnita Tacos

citrus cured pork confit, almond romesco, refried beans, marinated cabbage, jalapeno emulsion

Greek Yogurt Panna Cotta

Berry Patch strawberries, arugula pesto, savory granola, mint

“Hummus”

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

Sourdough toasts (2.) Greens with vinaigrette (8.) Crispy chevre (10.)

Raw

15.

NEFF Beef Carpaccio

blue cheese toast, sweet onion puree, portobello confit, steak vinaigrette

Tartare of Wild King Salmon

Frye’s organic mango, smoke pickled scallop, spicy rice noodles, lime and herbs

 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

baked beans, slaw and maple sweet and sour

Seared Diver Scallops

bacon, peas from the freezer, grits, braising greens vinaigrette, collard greens

Olive Oil Poached Canadian Swordfish

quinoa, black olives, sun dried tomatoes, basil puree, garlic scapes and fried lemon

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