Dinner Menu
Sunday, November 13th, 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