Dinner Menu

Tuesday, June 19th, 2012

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Small Plates

10.

Berry Patch Zucchini and Blossoms

basil seeds, basil puree, saffron, quinoa, sundried tomatoes, capers and golden raisins

Crispy “Chopped” Pork Liverwurst

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

Overmeade Gardens Garlic Scapes

savory Greek yogurt panna cotta, barley, young lettuces, horseradish

Swordfish Pate

carmelized onion and pita “pizza”, black olives, feta and a pickled egg

 

Pickled and Cured Beef Tongue “Rueben”

mostly Russian dressing, Gruyere grilled cheese, radish

 

Japenese Turnip Fritters

Frye’s organic mango, rock shrimp, rice noodles, mint, spicy sunflower seeds and cilantro berries

Sourdough toasts (2.) Greens with vinaigrette (8.) Pork belly tacos, almond romesco (10.)

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF bone marrow tomato sauce, garlic crumbs

Spaetzle, Vermont rabbit, Japanese turnips, kale, pancetta

Pizzichi di Farro, braised duck ragout, smoky collard greens, pecorino

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw and maple sweet and sour

Roasted NEFF Beef

veal and white cornmeal “blanquette”, peas from the freezer, turnips, leeks and steak vinaigrette

Sauteed Farm Raised Idaho Trout

roasted beets, lentil salad, summer squashes and maitaike mushrooms

 

 

Six Course Menu Tasting Sixty Dollars Per Person

 

 

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