Dinner Menu

Tuesday, June 26th, 2012

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Small Plates

10.

Overmeade Gardens Sugar Snap Peas and Garlic Scapes

herb dressing, crushed pumpkin seeds, chicory and sherry

 

Chilled Summer Borscht

beef tongue, horseradish, young lettuces, Great Hill blue cheese

Duck “Carnitas” Tacos

citrus cured duck confit, marinated cabbage, jalapenos, refried beans, almond romesco

Berle Farm Extra Aged Berleberg

Berry Patch greenhouse tomatoes, nettle pesto, sunflower seeds and garlic crumbs

Spice Rubbed Ham

slow poached egg, mustard, roasted spring onion and new garlic toasts

Tempura of Squash Blossoms

marinated zucchini, Crowdie, basil, saffron and chili “marinara”

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

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Pizzichi di Farro, Sheffield mutton Bolognese

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw and maple sweet and sour

Sautéed Farm Raised Idaho Trout

spaetzle, garlic scapes, feta, orange, fennel, sumac, black olive vinaigrette

Seared NEFF Beef

sugar snaps, milk poached garlic puree, porcini scented crimini mushrooms

 

Wild King Salmon

roasted tomatoes, basil quinoa, summer squashes, fresh tomato puree

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