Dinner Menu

Sunday, November 13^th, 2011

Small Plates

10.

Butternut and Spaghetti Squash Soup, pumpkin seeds, couscous, apricot, sumac and chevre

BBQ Venison Tacos, coleslaw, almond romesco, jalapeno

Dad’s Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, rosemary

Pistachio and Prune Country Terrine, mustards and pickles

Marinated Confit of Line Caught Swordfish, radish, sunchoke and parsley salad

Chicken Nuggets, pickled cranberries, hot sauce

Wilted Spinach Salad, red wine, feta, crumbled fries, roasted onions

Lisa’s Brussels Sprouts, spicy lamb sausage, delicata squash, iceberg

Danish NEFF Meatballs, havarti, roasted beets, horseradish

Chicken Liver and Matzo Pate, fig jam, more matzo

Sourdough toasts 2.

Pasta

20.

Penne, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil

Ruffle pasta, braised veal and sweetbread ragout

Orecchiette, butternut “mac and cheese”, aged cheddar

Spaetzle, Vermont rabbit, carrots, raisins, capers, hazelnuts, sage brown butter

Plates

25.

Roasted Georges Bank Hake, split pea risotto, curry and fall squashes, mussel vinaigrette

Roasted Poussin Breast, fried legs, root vegetable creamed spinach, sweet and sour, beets

Braised Kurobuta Pork “Osso Bucco”, bacon roasted potatoes, sauerkraut, slow poached egg

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