Dinner Menu

Sunday, June 24th, 2012

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Small Plates

10.

Overmeade Gardens Garlic Scapes

Jonah crab, fennel, oranges, fennel and sumac

 

Chilled Summer Borscht

savory Greek yogurt panna cotta, barley, horseradish

 

Pickled and Cured Beef Tongue “Reuben”

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

Woven Roots Young Lettuces

Berry Patch strawberries, Berle Farm crowdie, balsamic and walnuts

 

Woven Roots Japanese Turnip Fritters

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

Duck “Carnitas” Tacos

marinated cabbage, jalapenos, refried beans, almond romesco

Housemade Spice Rubbed Ham

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

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

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Pizzichi di Farro, Sheffield mutton bolognese

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

Spaetzle, garlic scapes, olives, roasted onions, feta and sundried tomatoes

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw and maple sweet and sour

Sautéed Farm Raised Idaho Trout

marinated and roasted zucchini, saffron quinoa, basil puree, basil seeds

Seared NEFF Beef

veal and white cornmeal “blanquette”, steak vinaigrette, beets and crispy chevre

 

 

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