Dinner Menu

Saturday, September 26th, 2015

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Smaller Plates
12.

Melons and Cucumbers

miso, radish and black sesame

Tacos of North Adams Maitake Mushrooms

almond romesco, broccoli slaw

Heirloom Tomato and Roasted Red Peppers

corn, sambal and pumpkin seeds

Steamed Cockles

“creamed” late season sweet corn

Creamed Chicken and Fried Onions

pickled green beans, mushrooms and rice

Butternut Squash, Ginger and Chili Soup

fish sauce chimichurri

Cherry Tomato, Feta and Charred Eggplant

chickpeas, tahini, parsley, red onion, bulgur

Curried Bluefish Pate

mustard, pickled salad, egg, toast

Skate Wing Salad

grapes, horseradish, celery, frisee, crumbled Saltines

Matty’s Delicata Squash and Dale’s Apples

walnut, spinach, blue cheese and buttermilk

Swiss Cheese Croquettes

yellow beans and smoked “ketchup”

Semolina Toast     (3.)


Larger Plates
25.

 Braised Pork Shoulder
roasted Mill River fingerling potatoes, apple puree, cider, turnips

Pan Seared Swordfish

pine nuts, capers, millet, cauliflower and tomatoes

 Leg of Long Island Duck Confit

duck fat lentils, mustard, plum jam, poached pear and wilted lettuces

Veal, Porcini and Sage Meatballs

polenta, marsala, roasted tomato and kale


Pasta
15./22.

Campanelli, braised NEFF beef, pepperoncini, scallion and sour cream

Penne, roasted tomato, Lee farms ricotta and Parmesan

Rye and semolina gnocchi, braised rabbit, carrot, sunflower seed and arugula pesto


Sweet
10.

Vanilla and Indian Sarsaparilla Panna Cotta, poached pears, crumbled graham crackers

Cake Scrap Bread Pudding, almond, chocolate caramel and whipped cream

Buttermilk and Lemon Beignets, red wine poached plums, cream cheese mousse