Dinner Menu

Tuesday, June 5th, 2012

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Small Plates

10.

Overmeade Gardens Asparagus and Berle Farm Popcorn Soup

fried garlic and Vermont cheddar fondue

Garlic Scape “Caesar”

Dave’s Caesar, lentils, radish and Parmesan, crumble fries, slow poached egg

Fried Trout Matzo Balls

 horseradish tartar sauce, mackerel pate

Roasted Australian Lamb Toast

whipped Great Hill Blue, golden raisin and caper agrodolce

NEFF Pork Carnitas Tacos

citrus cured pork confit, lime, pickled jalapeno emulsion, almond romesco, shaved cabbage

Sourdough toasts (2.) Greens with vinaigrette (8.) Crispy chevre (10.)

Raw

15.

Smoked Arctic Char “Ceviche”

everything crumbs, radish and strawberry salad, Greek yogurt ,red onion

“Raviolo” of NEFF Beef Carpaccio

white bean “creamed” spinach, arugula and green olive pistou, parmesan, squash blossom, lemon

 Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, pecorino, garlic crumbs

Spaetzle and garlic scape, collard greens, pancetta, black truffle cream

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Sauteed Tile Fish

asparagus, quinoa, shellfish vinaigrette, braised lettuces, salsa verde crumbs

Pan Roasted NEFF Beef

 Japanese turnip, turnip green – sunflower seed pesto, semolina dumpling, kale and pumpkin seeds

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