Dinner Menu

Wednesday, June 27th, 2012

share this:

 

 

Small Plates

10.

Overmeade Gardens Sugar Snap Peas and Garlic Scapes

herb dressing, crushed pumpkin seeds, cucumber and sherry

 

Chilled Summer Borscht

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

Berle Farm Extra Aged Berleberg

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

Spice Rubbed Ham

slow poached egg, mustard, radish and new garlic toasts

Crispy Rawson Brook Chevre

strawberries, sweet onion chutney, Woven Roots greens

Tempura of Squash Blossoms

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

Sourdough toasts (2.) Greens and vinaigrette (8.) Rabbit sausage tacos, almond romesco (10.)

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Pizzichi di Farro, Sheffield mutton Bolognese, EVOO, black pepper

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw and maple sweet and sour

Sautéed Farm Raised Idaho Trout

Jonah crab, spaetzle, kale, feta, orange, fennel, sumac, black olive vinaigrette

Roasted Long Island Duck Breast

Japanese turnip fritters, white miso, pickled mushrooms, walnuts, snow peas, “Hahn’s” tofu, wasabi tobiko

 

Wild King Salmon

garlic scapes, basil quinoa, zucchini, 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