Dinner Menu
Friday, October 14th, 2011
Small Plates
10.
Acorn Squash Soup, fried garlic and leeks, cinnamon oil
Chicken Skin Tacos, refried beans, jalapeno, almond romesco and slaw
Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, sage and mint
Chicken Liver and Pecan Pate, pickles, mustard and toast
Cricket Creek Pork Scrapple, slow poached egg, bacon ketchup
Pickled Spanish Mackerel, pickled plums, fall vegetable latke
Warm Delicata Squash, roasted peppers, young lettuces, goat cheese and pumpkin seed vinaigrette
Roasted Beets, carrots, onions, smoked trout, horseradish crème, chives and poppy seeds
Sautéed Calamari, boudin noir and lentil stew, paprika
Sourdough toasts 2. Mesclun with vinaigrette (8.)
Pasta
20.
Pizzichi di Farro, Jerusalem artichoke cream, Grana Padano, kale
Orecchiette, bone marrow tomato sauce, crumbs
Spaetzle, sauerkraut, duck confit, pears and Great Hill Blue
Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese
Plates
25.
Confit of Arctic Char, grapefruit, Gilfeather turnips, cauliflowers
Crispy Lamb Neck (fatty), couscous, cracked wheat, pickled sweet peppers, spicy olives and chickpeas
Roasted Hake, fried green tomatoes, bacon and white bean stew, lettuces
Pan Roasted Misty Knoll Chicken Breast, potato and wild mushroom hash, celery root puree
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