Dinner Menu
Saturday, October 1st, 2011
Small Plates
10.
Beet Sundae, sour citrus whip, caramel gastrique, cocoa nibs, walnuts and raisins
Overmeade Butternut Squash and Corn Soup, curry
Pork Cheek Tacos, fried jalapeno, slaw, almond romesco
Marinated Berry Patch Cauliflower, lamb sausage, pickled sweet pepper, cucumber
Whipped “Porcelain” Roasted Garlic, Rawson Brook chevre, pickles, buttered toasts
Apple Salad, pecans, hazelnuts, maple vinaigrette, currants, rosemary and mint
Rice and Chicken Wing Confit Croquettes, carrot puree, hot sauce, Great Hill Blue and celery oil
Roasted Delicata Squash, onion, rock shrimp, pumpkin seed vinaigrette and feta
“Tete de Cochon” (rich pork terrine), mustard, Mitchell family pear sauce, toasts
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Sourdough toasts2.
Pasta
20.
Garganelli, spicy veal, lemon and ricotta ragout
Pizzichi di Farro, Jerusalem artichoke cream, Grano Padano, kale
Spaetzle and braised Vermont rabbit, Dijon
Chicken and mushrooms, semolina gnocchi
Eggplant “Parm”, more parm
Orecchiette, roasted bone marrow tomato sauce, salami crumbs
Plates
25.
Seared PEI Swordfish, cauliflower “puttanesca”, sweet corn polenta
Misty Knoll Chicken Breast, extra skin, Japanese and Gilfeather turnips, crimini mushrooms
Veal Schnitzel, anchovy braised broad beans, leeks, cabbage, carrots and crushed potatoes
Required Legal Notice
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 now 7%, 6.25% MA and .75% Local