Dinner Menu

Friday, September 3rd, 2010

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Small Plates


Beet “Sundae”, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique

Tasting of Wild Salmon Pates; smoked belly rillette and gravlox rillette, with cucumber and dill

Fried Farm Girl Farm Eggplant, white miso emulsion, summer squash and mirin

Crispy North Plain Farm Pig Foot, pickled heart, egg salad and tomato

Buttercup Squash and Sweet Pepper Soup, goat cheese and lemony sunflower seeds

Pan Roasted Boston Mackerel Tacos, tomatillo salsa, cabbage and quinoa

Cherry Tomatoes, tomatoes, musk melon, feta and black pepper citrus shiso vinaigrette

Farm Girl Farm Lettuces, blue cheese, walnuts, portobello and balsamic

Sourdough Toasts with olive oil (2.) Mixed Greens with vinaigrette (8.)



Whey braised pork ragout, shiitakes and garganelli

Linguini with bone marrow, lamb and tomato

Herb dumplings, roasted tomato, rock shrimp, fried garlic and celery (22.)

Spaetzle, rabbit confit, melted onions and mustard



Monk Fish “Confit”, farro, leeks and potatoes, split pea puree, bacon red wine jus

Pan Roasted Misty Knoll Chicken Breast and Thigh, delicata squash, manchego grits, roasted peppers, tomatoes and sherry

Seared Brandt Farm Hanger Steak, lentils, turnips and kale, roasted onions and garlic

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