Nudel » Dinner

5/17/12

bjorn — Thu, 17 May 2012 20:33:26 +0000

Small Plates

10.

Long Island Duck Charcuterie

liver and pumpkin seed pate, rillettes, seasonal accompaniments, toast

Woven Roots Radish and Potato Caesar Salad

garlic crumbs, Dave’s Caesar, parmesan, lentils, slow poached egg and marinated white anchovies

Farm Raised Idaho Trout Pate

pickled beets, horseradish, deviled egg and matzo

Roasted Overmeade Gardens Asparagus

warm Rawson Brook chevre, lemon, EVOO , sunflower seed and turnip green pesto

Chicken, Asparagus and Matzo Ball Soup

Greens with vinaigrette (8.) Sourdough toasts (2.) Duck skin tacos, almond romesco (10.)

Mid

15.

Tempura of Soft Shell Crab

sautéed bok choy, vaguely Asian flavors

Buffalo Frog Legs

last season’s hot sauce, pickled celery, carrot mousse, our version of ranch

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, pork confit, cornichons, mustard and smoky pickled cabbage

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Pan Seared NEFF Beef

mushrooms, buttered peas from the freezer, Great Hill Blue, potato puree

Misty Knoll Chicken Breast

extra skin, white bean and asparagus ragout, arugula, lemon, Berle Farm Crowdie

Roasted Bluefish

wilted escarole, grapefruit, quinoa, roasted spring onions, carrot and poppy seed fondue, fennel seed

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

5/16/12

bjorn — Wed, 16 May 2012 20:22:51 +0000

Small Plates

10.

Long Island Duck Charcuterie

liver and pumpkin seed pate, rillettes, seasonal accompaniments, toast

Woven Roots Radish and Potato Caesar Salad

garlic crumbs, Dave’s Caesar, parmesan, lentils, slow poached egg and marinated white anchovies

Farm Raised Idaho Trout Pate

pickled beets, horseradish and matzo

Roasted Overmeade Gardens Asparagus

warm Rawson Brook chevre, lemon, EVOO , sunflower seeds and turnip green pesto

Greens with vinaigrette (8.) Sourdough toasts (2.) Duck skin tacos, almond romesco (10.)

Mid

15.

Tempura of Soft Shell Crab

sautéed bok choy, vaguely Asian flavors

Buffalo Frog Legs

last season’s hot sauce, pickled celery, carrot mousse, our version of ranch

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, pork confit, cornichons, mustard and smoky pickled cabbage

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Pan Seared NEFF Beef

mushrooms, buttered peas from the freezer, Great Hill Blue, potato puree

Misty Knoll Chicken Breast

extra skin, white bean, asparagus and Crowdie ragout, arugula, lemon

Roasted Bluefish

wilted escarole, grapefruit, quinoa, roasted spring onions, carrot and poppy seed fondue, fennel seed

5/15/12

bjorn — Tue, 15 May 2012 20:29:26 +0000

Small Plates

10.

Duck Liver, Pumpkin Seed and Currant Mousse

seasonal accompaniments, toast

Woven Roots Radish and Potato Caesar Salad

garlic crumbs, Dave’s Caesar, parmesan, bulgur wheat and marinated white anchovies

Trout Pate

pickled beets, horseradish and matzo

Crispy Rawson Brook Chevre

arugula, oranges, Matty’s asparagus, pistachio butter

Greens with vinaigrette (8.) Sourdough toasts (2.) Duck skin tacos, almond romesco (10.)

Mid

15.

Tempura of Soft Shell Crab

sautéed bok choy, vaguely Asian flavors

Long Island Duck Confit

quinoa, turnip green and sunflower seed pesto, roasted asparagus

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina gnocchi, peas from the freezer, braising greens, green olives, Berle farm crowdie

Spaetzle, pork confit, cornichons, mustard and smoky pickled cabbage

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Pan Seared NEFF Beef

mushrooms, roasted garlic, lentils, Great Hill Blue, potato puree

Misty Knoll Chicken Breast

extra skin, white bean ragout, Parmesan, asparagus

Roasted Bluefish

Woven Roots carrots, hazelnut emulsion, chickpeas, grapefruit

2/13/12

bjorn — Sun, 13 May 2012 20:25:28 +0000

Small Plates

10.

Duck Liver, Pumpkin Seeds and Currant Mousse

seasonal accompaniments, store bought white bread toast

Radish and Potato Caesar Salad

garlic crumbs, Dave’s Caesar, parmesan, bulgur and marinated white anchovies

Crispy Rawson Brook Chevre

turnip green and sunflower seed pesto, arugula, orange vinaigrette

Trout Pate

pickled beets, cauliflower “kraut”, horseradish and matzo

Warm Bacon, Asparagus and Frisee Salad

slow poached egg, cheddar quesadilla, last season’s hot sauce

Mixed greens with vinaigrette (8.)

Mid

15.

Fried Soft Shell Crab

hazelnut aioli, marinated chickpeas, caper and lemon

Seared Diver Scallops

almond romesco, marinated Woven Roots Spring onions, fried jalapeno, white polenta

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina gnocchi, peas from the freezer, braising greens, green olives, Berle farm crowdie

Spaetzle, pork confit, cornichons, mustard and smoky pickled cabbage

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Long Island Duck Breast

Japanese turnips, quinoa, asparagus and gingered rhubarb puree

Pan Seared NEFF Beef

mushrooms, roasted garlic, lentils and Great Hill Blue, creamed ramp greens

5/11/12

bjorn — Fri, 11 May 2012 20:22:34 +0000

Small Plates

10.

Duck and Chicken Charcuterie Plate

chicken liver and pecan pate, duck rillettes, curried chicken rillettes, seasonal accompaniments, toast

Sticky Rice and Chicken Wing Croquettes

last season’s hot sauce, Great Hill blue cheese, carrot mousse

Lamb Meatballs

mint and Berle farm yogurt, spicy green beans, bulghur wheat

Radish Salad

radish green pesto, marinated white anchovies, currants, nettle panna cotta

Greens with vinaigrette 8. Nacho tacos, almond romesco 10. Sourdough toast 2.

Mid

15.

Tempura of Soft Shell Crab

hazelnut aioli, Berry Patch mache, caper and lemon

First of the Season Overmeade Gardens Asparagus

Louisiana crawfish, lots of butter, slow poached egg and chives

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, pecorino, garlic crumbs

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Roasted Diver Scallops

veal chorizo and hominy stew, roasted Woven Roots spring onions, cilantro, jalapeno

Smoke Poached Farm Raised Trout

peas from the freezer, black pepper polenta, dill, Jonah crab, pickled cabbage

Pan Seared Long Island Duck Breast

arugula, turnips, gingered rhubarb puree, balsamic and roasted onion

5/10/12

bjorn — Thu, 10 May 2012 20:28:26 +0000

Small Plates

10.

Duck and Chicken Charcuterie Plate

chicken liver and pecan pate, duck rillettes, curried chicken rillettes, seasonal accompaniments, toast

Sticky Rice and Chicken Wing Croquettes

last season’s hot sauce, Great Hill blue cheese, carrot mousse

Lamb Meatballs

mint and Berle farm yogurt, spicy green beans, bulghur wheat

Farmer Rich’s Panna Cotta

radishes, sunflower seeds, marinated white anchovies, currants and pecorino

Greens with vinaigrette 8. Nacho tacos, almond romesco 10. Sourdough toast 2.

Mid

15.

Tempura of Soft Shell Crab

hazelnut aioli, Berry Patch mache, caper and lemon

First of the Season Overmeade Gardens Asparagus

Louisiana crawfish, lots of butter, slow poached egg and chives

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, pecorino, garlic crumbs

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Pan Seared NEFF Beef

potato puree, mushrooms, roasted garlic, Matty’s asparagus

Roasted Diver Scallops

veal chorizo and hominy stew, roasted Woven Roots spring onions, cilantro, jalapeno

Smoke Poached Farm Raised Trout

peas from the freezer, black pepper polenta, dill, Jonah crab, pickled cabbage

5/9/12

bjorn — Wed, 09 May 2012 20:21:19 +0000

Small Plates

10.

Duck and Chicken Charcuterie Plate

chicken liver and pecan pate, duck rillettes, curried chicken rillettes, seasonal accompaniments, toast

Sticky Rice and Chicken Wing Croquettes

last season’s hot sauce, Great Hill blue cheese, carrot mousse

Warm Frisee Salad

slow poached egg, bacon, red wine, crumbled fries, radish and lentil

DABA’s Whitefish Roe

crème fraiche, red onion, lemon, dill and toasted store bought potato bread

Lamb Meatballs

mint and Berle farm yogurt, spicy green beans, bulghur wheat

Fried Jalapeno and Nacho Taco

almond romesco, pickled jalapenos, lettuce, sour cream and cheddar

Greens with vinaigrette 8. Pork scrapple 10. Sourdough toast 2.

Mid

15.

Tempura of Soft Shell Crab

hazlenut aioli, Berry Patch mache, caper and lemon

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, braised rabbit, pecorino, cream, peas from the freezer and black pepper

Plates

25.

Seared Rhode Island Hake

creamed ramp greens, out of season corn, jonah crab, cauliflower kraut

Fried Confit of Niman Ranch Pork Spare Rib

coleslaw, baked beans, maple sweet and sour

Pan Seared NEFF Beef

potato puree, mushrooms, roasted garlic

5/8/12

bjorn — Tue, 08 May 2012 20:42:06 +0000

Small Plates

10.

Curried Chicken Rillettes

golden raisin puree, walnut mustard, braised celery, sweet onion and toast

Sticky Rice and Chicken Wing Croquettes

last season’s hot sauce, Great Hill blue cheese, carrot mousse

Warm Frisee Salad

slow poached egg, bacon, red wine, crumbled fries, radish and lentil

DABA’s Whitefish Roe

crème fraiche, red onion, lemon, dill and toasted store bought potato bread

Lamb Meatballs

mint and Berle farm yogurt, spicy green beans, bulghur wheat

Nacho tacos, almond romesco 10. Pork scrapple 10. Sourdough toast 2.

Mid

15.

Tempura of Soft Shell Crab

“almondine” aioli, Berry Patch mache, caper and lemon

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, braised rabbit, pecorino, cream, peas from the freezer and black pepper

Plates

25.

Seared Rhode Island Hake

creamed ramp greens, out of season corn, jonah crab, cauliflower kraut

Fried Confit of Niman Ranch Pork Sparerib

coleslaw, baked beans, maple sweet and sour

Pan Seared NEFF Beef

potato puree, mushrooms, roasted garlic

5/5/12

bjorn — Sat, 05 May 2012 20:11:08 +0000

Small Plates

10.

Duck and Chicken Rillettes

classic duck with prune and balsamic, chicken curry with walnuts and raisin, toasts

Farmer Rich’s Nettle and Whey Soup

warm ricotta, gremolata

Radish, Trout and Almonds

marinated white anchovies, broccoli stem frittata, almonds, croquettes “almondine” and caper

Fried Rawon Brook Chevre

frisee, rhubarb, balsamic, pumpkin seed, roasted onion and mint

Vivian’s Fiddlehead Fern “Stir Fry”

store bought seaweed salad, slow poached egg, vaguely Asian flavors, oyster mushroom, wasabi tobiko

Pork scrapple 10. Jalapeno nacho tacos, almond romesco 10. Sourdough toast 2.

Mid

15.

Roasted Veal Sweetbreads

lentil, red wine, carrot, yogurt, horseradish

Sautéed Australian Lamb Leg

green olive and roasted garlic puree, braised celery, Great Hill blue, crumble fries

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, braised rabbit, pecorino, cream, arugula and black pepper

Plates

25.

Roasted Cavandish Quail

ham, peas from the freezer, pea shoots and pistachios

Steamed Rhode Island Hake

mussel and crawfish risotto, Shaker Mountain dilly beans, oranges, micro kohlrabi greens

Fried Confit of Niman Ranch Pork Spareribs

coleslaw, baked beans, maple sweet and sour

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnessBefore 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

5/4/12

bjorn — Fri, 04 May 2012 20:16:40 +0000

Small Plates

10.

Duck and Chicken Rillettes

classic duck with prune and balsamic, chicken curry with walnuts and raisin, toasts

Farmer Rich’s Nettle and Whey Soup

warm ricotta, gremolata

Radish, Trout and Almonds

marinated white anchovies, broccoli stem frittata, almonds, croquettes “almondine” and caper

Raven and Boar Farm Scrapple of “Tete de Cochon”

bourbon soaked raisins and barley, frisee, smoked vinaigrette, fried onions

Fried calamari, olive 10. Jalapeno nacho tacos, almond romesco 10. Sourdough toast 2.

Mid

15.

Roasted Cavandish Quail

ham, peas from the freezer, tarragon, pea shoots and pistachios

Roasted Veal Sweetbreads

lentil salad, red wine, carrot, yogurt, horseradish

Roasted Australian Lamb Leg

potato latke, green olive and roasted garlic puree, Rawson Brook chevre

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, braised rabbit, pecorino, cream, arugula and black pepper

Plates

25.

Pan Roasted Breast of Misty Knoll Chicken

extra skin, Maine bean stew, fiddlehead fern and oyster mushroom sauté

Steamed Rhode Island Hake

mussel and crawfish risotto, Shaker Mountain dilly beans, oranges, micro kohlrabi greens

Fried Confit of Niman Ranch Pork Spareribs

coleslaw, baked beans, maple sweet and sour

5/3/12

bjorn — Thu, 03 May 2012 20:18:37 +0000

Small Plates

10.

Duck and Chicken Rillettes

classic duck with prune and balsamic, chicken curry with walnuts and raisin, toasts

Farmer Rich’s Nettle and Whey Soup

warm ricotta beignets, gremolata

Radish, Trout and Almonds

broccoli stem frittata, almonds, croquettes “almondine” and caper

Raven and Boar Farm Scrapple of “Tete de Cochon”

bourbon soaked raisins and barley, frisee, smoked vinaigrette, fried onions

Fried calamari, olive 10. Jalapeno nacho tacos, almond romesco 10. Sourdough toast 2.

Mid

15.

Roasted Cavandish Quail

ham, creamed peas from the freezer, tarragon, pea shoots and pistachios

Rabbit Thigh Schnitzel

porcini spaetzle, potato, marinated white anchovy, slow poached egg, lemon

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Plates

25.

Pan Roasted Breast of Misty Knoll Chicken

extra skin, Maine bean stew, fiddlehead fern and oyster mushroom sauté

Steamed Rhode Island Hake

crawfish and cauliflower rice, Shaker Mountain dilly beans, oranges, micro kohlrabi greens

Roasted NEFF Sirloin “Flap”

potato latke, green olives, escarole, roasted garlic, arugula and mustard

Fried Confit of Niman Ranch Pork Spareribs

coleslaw, baked beans, maple sweet and sour

5/2/12

bjorn — Wed, 02 May 2012 20:24:01 +0000

Small Plates

10.

Vermont Rabbit Meatballs

cauliflower “kraut”, creamed mustard greens, French fry croutons

Farmer Rich’s Nettle and Whey Soup

warm ricotta beignets, gremolata

Broccoli, Trout and Almonds

commodity broccoli, stem frittata, almonds, croquettes “almondine”, lemon and caper

Fried Jalapeno Tacos

almond romesco, refried beans, dressed lettuces, pickled jalapenos, cheddar

Raven and Boar Farm Scrapple of “Tete de Cochon”

radish, balsamic, rhubarb, barley and bourbon soaked raisins

Fried calamari, olives 10. Greens with vinaigrette 8. Sourdough toast 2.

Mid

15.

Roasted Cavandish Quail

ham, peas from the freezer, tarragon, pea shoots and pistachios

Rabbit Thigh Schnitzel

porcini spaetzle, potato, marinated white anchovy, slow poached egg, crumbs

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Plates

25.

Pan Roasted Breast of Misty Knoll Chicken

extra skin, Maine bean stew, fiddlehead fern and oyster mushroom sauté

Steamed Rhode Island Hake

crawfish and cauliflower rice, Shaker Mountain dilly beans, oranges, micro kohlrabi greens

Roasted NEFF Sirloin “Flap”

potato latke, green olives, escarole, roasted garlic, arugula and mustard

5/1/12

bjorn — Tue, 01 May 2012 20:31:20 +0000

Small Plates

10.

Vermont Rabbit Meatballs

cauliflower “kraut”, creamed mustard greens, French fry croutons

Farmer Rich’s Nettle and Whey Soup

warm ricotta beignets, gremolata

Broccoli, Trout and Almonds

commodity broccoli, stem frittata, almonds, croquettes “almondine”, lemon and caper

Fried Jalapeno Tacos

almond romesco, hominy and veal chorizo, dressed lettuces, pickled jalapenos, cheddar

Crispy Rawson Brook Chevre

barley, spinach, balsamic and rhubarb

Fried calamari, olives 10. Greens with vinaigrette 8. Sourdough toast 2.

Mid

15.

Roasted Cavandish Quail

ham, peas from the freezer, tarragon, pea shoots, wilted lettuces and pistachios

Rabbit Thigh Schnitzel

porcini spaetzle, potato, marinated white anchovy, slow poached egg

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw, molasses sweet and sour

Pan Roasted Breast of Misty Knoll Chicken

extra skin, Maine bean stew, fiddlehead fern and oyster mushroom sauté

Steamed Rhode Island Hake

crawfish and cauliflower rice, Shaker Mountain dilly beans, oranges

4/29/12

bjorn — Sun, 29 Apr 2012 20:25:31 +0000

Small Plates

10.

Vermont Rabbit Meatballs

cauliflower “kraut”, creamed mustard greens, French fry croutons

Hazelnut and Chicken Liver Pate

pickles, jam, toasts and mustard

Farmer Rich’s Nettle and Whey Soup

warm ricotta, lemon, parsley and EVOO

Crispy Rawson Brook Chevre

toasted fennel seed, Berry Patch young lettuces, local honey, oranges

Broccoli, Trout and Almonds

commodity broccoli, stem frittata, almonds, croquettes “almondine”, lemon and caper

Fried Jalapeno Tacos

almond romesco, hominy and veal chorizo, dressed lettuces, pickled jalapenos from the bodega

Greens with vinaigrette 8. Sourdough toast 2.

Mid

15.

Slow Poached Egg and Florida Frog Legs

Vivian’s fiddlehead ferns, ham, tarragon, pistachio, peas from the freezer

Roast Loin of Pork from Raven and Boar Farm

sautéed spinach, mint, currants, rhubarb, duck skin bacon and balsamic

Pasta

20.

Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, crumbs, pecorino and black pepper

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw, molasses sweet and sour

Butter Poached Farm Raised Idaho Trout

warm lentil and mussel salad, horseradish, Greek yogurt, fennel and pickled beets

4/28/12

bjorn — Sat, 28 Apr 2012 20:09:01 +0000

Small Plates

10.

Vermont Rabbit Meatballs

cauliflower “kraut”, creamed mustard greens, french fry croutons

Hazelnut and Duck Liver Pate

pickles, jam, toasts and mustard

Smoked Potato, Leek and Arctic Char “Chowder”

char confit, barley, mushrooms

Crispy Rawson Brook Chevre

toasted fennel seed, Berry Patch young lettuces, local honey, oranges

Broccoli, Trout and Almonds

commodity broccoli, stem frittata, almonds, croquettes “almondine”, lemon and caper

Fried jalapeno tacos, almond romesco 10. Sourdough toast 2.

Mid

15.

Slow Poached Egg and Florida Frog Legs

Vivian’s fiddlehead ferns, ham, tarragon, pistachio

Smokey Pickled Scallop

vaguely Asian flavors, brown rice, wasabi tobiko, peas from the freezer

Pasta

20.

Semolina gnocchi, ramps, Raven and Boar pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, crumbs, pecorino and black pepper

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw, peach and smoked molasses glaze

Butter Poached Farm Raised Idaho Trout

warm lentil, leek and mussel salad, horseradish, Greek yogurt, fennel and pickled beets

Roasted Raven and Boar Pork Loin

Louisiana crawfish rice, light roux, wilted escarole

4/26/12

bjorn — Thu, 26 Apr 2012 20:36:59 +0000

Small Plates

10.

Radish, White Anchovy and Pecorino

more radish, sunflower seeds, mint, currants and shaved cauliflower

Pecan and Chicken Liver Pate

pickles, jam, toasts and mustard

Smoked Potato, Leek and Arctic Char “Chowder”

char confit, crimini mushroom

Crispy Rawson Brook Chevre

toasted fennel seed, Berry Patch young lettuces, local honey, oranges

Broccoli, Trout and Almonds

commodity broccoli, stem frittata, almonds, croquettes “almondine”, lemon and caper

Fried oyster tacos, almond romesco 10. Greens with vin 8. Sourdough toast 2.

Mid

15.

Slow Poached Egg and Florida Frog Legs

Vivian’s fiddlehead ferns, ham, tarragon, pistachio

Smoky Pickled Scallop

vaguely Asian flavors, brown rice, wasabi tobiko, peas from the freezer

Pasta

20.

Semolina gnocchi, mushrooms, smoked onions, spinach and Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF beef Bolognese, crumbs, pecorino and black peppers

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw, peach and smoked molasses glaze

Roasted Breast of Misty Knoll Chicken

extra skin, Louisiana crawfish rice, light roux, wilted escarole

Butter Poached Farm Raised Idaho Trout

warm lentil, leek and mussel salad, horseradish, Greek yogurt, fennel and pickled beets

Five Course Menu Tasting; 60. Per person

4/25/12

bjorn — Wed, 25 Apr 2012 20:20:47 +0000

Small Plates

10.

Radish, White Anchovy and Pecorino

more radish, sunflower seeds, mint, currants and shaved cauliflower

Pecan and Chicken Liver Pate

pickles, jam, toasts and mustard

Slow Poached Egg

Vivian’s fiddlehead ferns, ham, tarragon, pistachio and ramp oil

Berry Patch Young Lettuces

rhubarb, citrus, herbs, feta and banyuls

Mussel and Chicken “Soup”,

green olives, last season’s hot sauce, toasted fennel seed

Fried oyster tacos, almond romesco 10. Sourdough toast 2.

Mid

15.

Smoky Pickled Scallop

vaguely Asian flavors, brown rice, scallion, wasabi tobiko, micro arugula

Smoked Potato, Leek and Arctic Char Soup

char confit, barley, hazelnuts, orange, crimini mushroom and caper

Pasta

20.

Semolina gnocchi, peas from the freezer, ramp green cream, smoky mushrooms, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw, peach and smoked molasses glaze

Roasted Breast of Misty Knoll Chicken

extra skin, Louisiana crawfish rice, light roux, wilted escarole

Butter Poached Farm Raised Idaho Trout

warm lentil, leek and crab salad, horseradish, Greek yogurt, fennel and pickled beets

Five Course Menu Tasting; 60. Per person

4/24/12

bjorn — Tue, 24 Apr 2012 20:34:08 +0000

Small Plates

10.

Radish, White Anchovy and Pecorino

more radish, sunflower seeds, mint, currants and shaved cauliflower

Pecan and Chicken Liver Pate

pickles, jam, toasts and mustard

Slow Poached Egg

Vivian’s fiddlehead ferns, ham, tarragon, pistachio and ramp oil

Berry Patch Young Lettuces

rhubarb and grapefruit, herbs, feta and banyuls

Mussel and Chicken “Soup”,

green olives, last season’s hot sauce, toasted fennel seed

Fried oyster tacos, almond romesco 10. Sourdough toast 2.

Mid

15.

Smoky Pickled Scallop

vaguely Asian flavors, brown rice, scallion, wasabi tobiko, micro arugula

Smoky Potato, Leek and Arctic Char Soup

char confit, barley, hazelnuts, orange, crimini mushroom and caper

Pasta

20.

Semolina gnocchi, peas from the freezer, ramp green cream, smoky mushrooms

Penne, roasted tomato, High Lawn ricotta, Parmesan

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

black eyed peas, polenta, peach and smoked molasses glaze

Roasted Breast of Misty Knoll Chicken

extra skin, Louisiana crawfish rice, light roux, wilted escarole

Butter Poached Farm Raised Idaho Trout

warm lentil, leek and crab salad, horseradish, Greek yogurt, fennel and pickled beets

Five Course Menu Tasting; 60. Per person

4/22/12

bjorn — Sun, 22 Apr 2012 20:16:27 +0000

Small Plates

10.

Radish, White Anchovy and Pecorino

more radish, sunflower seeds, mint, currants and shaved cauliflower

Pecan and Chicken Liver Pate

pickles, jam, toasts and mustard

Seafood Stew

mussels, chicken, last season’s hot sauce, semolina gnocchi, green olives, fennel seed

Sautéed Domestic Squid

veal chorizo and hominy stew, tortilla tortilla, jalapeno, cilantro, marinated octopus

Fried oyster tacos, almond romesco 10. Sourdough toast 2.

Mid

15.

Smoked Arctic Char, Potato and Leek Soup

arctic char confit, barley, orange, crimini mushroom, caper and hazelnut

Smoky Pickled Scallop

wasabi tobiko, sesame, scallion, brown rice and micro arugula

Pasta

20.

Spaetzle, peas from the freezer, ramp green cream, Jonah crab

Linguini, NEFF beef Bolognese, pecorino, garlic crumbs and black pepper

Penne, roasted tomato, High Lawn ricotta, Parmesan

Plates

25.

Seared Diver Scallops

quinoa, escarole, poppy seeds, grapefruit, herbs, pickled ramp

Fried Confit of Niman Ranch Pork Spare Ribs

black eyed peas, polenta, maple sweet and sour

Marinated and Seared NEFF Beef (rare)

vaguely Asian flavors, sautéed spinach and greens, pea shoots, smoky mushrooms

4/20/12

bjorn — Fri, 20 Apr 2012 20:25:58 +0000

Small Plates

10.

Veal Meatballs

lemon, caper, crimini mushrooms, curds, whey braised spinach and onions, chili flakes, parmesan

Radish, White Anchovy and Pecorino

more radish, sunflower seeds, mint, currants and shaved cauliflower

Sautéed Domestic Squid

veal chorizo and hominy stew, tortilla tortilla, jalapeno, cilantro, marinated octopus

First of the Season Crispy Rawson Brook Chevre

orange, frisee, Banyuls, and hazelnuts

Mid

15.

Roasted Georges Bank Monkfish

bone marrow and tomato fondue, truffle fry crouton, micro arugula

Marinated NEFF Beef (rare)

vaguely Asian flavors, smoked pickled scallop, wasabi tobiko, scallion, Vermont sushi rice “salad”, pea shoots

Pasta

20.

Spaetzle and mushrooms, smoked onions, peas from the freezer, Berry Patch spinach and Crowdie

Linguini, NEFF beef Bolognese, pecorino, garlic crumbs and black pepper

Semolina gnocchi, mussels, chicken, fennel, green olives and last season’s hot sauce

Plates

25.

Pan Roasted Misty Knoll Chicken Breast

extra skin, chicken wing and Maine bean cassoulet, Ray’s ramps, sautéed greens (broccoli rabe and mustard)

Steamed Rhode Island Hake

quinoa, Berry Patch escarole, Jonah crab, leek and yogurt soubise, grapefruit, herbs and poppy

“Classics”

Sourdough toast 2.

Fried oyster tacos, almond romesco 10.

Penne with roasted tomato and ricotta 20.

Pork spare ribs, bbq sides, sweet + sour 25.