Dinner Menu

Saturday, June 23rd, 2012

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Small Plates

10.

Warm Rawson Brook Chevre

strawberry and beet salad, chopped pumpkin seeds, “lemonade” dashi

 

Overmeade Gardens Garlic Scapes

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

 

Pickled and Cured Beef Tongue “Reuben”

mostly Russian dressing, Gruyere grilled cheese, radish, caraway vinaigrette

 

Woven Roots Japanese Turnip Fritters

not so local pineapple, rock shrimp, rice noodles, mint, spicy sunflower seeds and cilantro berries

Whey Fed Pork Belly Tacos

marinated cabbage, jalapenos, refried beans, almond romesco

Housemade Spice Rubbed Ham

pickled green tomatoes, egg salad, mustard vinaigrette, onion confit,  beech mushrooms

Berle Farm Organic Solar Powered Cheeses

strawberry variations, Matty’s early garlic toasts

 

Sourdough toasts (2.) Greens with vinaigrette (8.)

 

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Pizzichi di Farro, NEFF bone marrow tomato sauce, garlic crumbs

Orecchiette, peas from the freezer, kale, pork sausage, Great Hill blue and turnips

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw and maple sweet and sour

Wild Alaskan King Salmon

fennel and fennel seed, oranges, sumac and leek puree

Sautéed Farm Raised Idaho Trout

roasted beets, lentil salad, summer squash and maitake and royal trumpet mushrooms

 

Seared Sheffield Mutton

black olives, caramelized onions, feta, spaetzle, scapes and greens

 

 

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