Dinner Menu

Saturday, September 22nd, 2012

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Small Plates

10.

Roasted Delicata Squash

leeks, feta, arugula, Maine calypso beans, pumpkin seeds, pickled peppers and sherry

Swordfish Rillettes

seasonal pickles, curry, toasts, black olive tapenade

Slow Poached Egg

Israeli couscous and grain risotto, Jerusalem artichokes, black truffle, Parmesan, apple

 

Heirloom Fall Squash and Corn Soup, Marina di Chiogga

smoked paprika, cinnamon, popcorn and more corn

Beets and Rawson Brook Chevre

black pepper, concord grape, radish, spicy sunflower seeds

Steamed Clams and Fried New England Squid

Mexican almond romesco, cilantro butter, pickled poblano and jalapeno

Semolina toasts (2.) Young lettuces with vinaigrette (8.)

Mid

15.

Seared Veal Sweetbreads

oxtail wontons, local honey and vaguely Asian flavors, acorn squash, broccoli

 

Pasta

20.

Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, bone marrow tomato sauce, black truffle crumbs

 

Plates

25.

Steamed Rhode Island Pollock

New Zealand cockles, celery root, braised fennel and Bare Foot Farm potatoes

Roasted Breast of Misty Knoll Chicken

Spanish green olive and Marcona almond romesco, The Berry Patch cauliflowers, lentils

Seared Diver Scallops

fresh corn “polenta”, roasted sweet peppers and marinated tomatoes, uni crema