Dinner Menu

Saturday, September 4th, 2010

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Small Plates


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

Wild Salmon Gravlox Rillette, with watermelon cucumber, dill and elderflower mustard

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, dried Serrano and lemony sunflower seeds

Pan Roasted Boston Mackerel Tacos, tomatillo salsa, cabbage slaw

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

Farm Girl Farm Lettuces, blue cheese, walnuts, delicata squash and balsamic

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



Whey braised pork ragout, mushrooms and garganelli

Linguini with bone marrow bolognese

Orecchiette, roasted tomato, rock shrimp, garlic and celery (22.)

Spaetzle, rabbit confit, melted onions and mustard



Trout “Confit”, farro and local shelling beans, acorn squash, bacon red wine jus

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

Seared Diver Scallops, lentils, Gilfeather turnip puree and kale, sage brown butter

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