Dinner Menu
Saturday, October 15th, 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
Fried Green Tomatoes, bacon bread salad, delicata squash, pumpkin seeds
Berry Patch Lettuces, pear vinaigrette, Great Hill Blue and walnuts
Roasted Beets, carrots, onions, pickled mackerel, horseradish crème, chives and poppy seeds
Sautéed Calamari, boudin noir and lentil stew, paprika
Sourdough toasts 2.
Pasta
20.
Pizzichi di Farro, Jerusalem artichoke cream, Grana Padano, kale
Orecchiette, bone marrow tomato sauce, crumbs
Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese
Mustard spaetzle and sauerkraut, braised chicken, duck confit
Plates
25.
Confit of Arctic Char, grapefruit, Gilfeather turnips, cauliflowers
Crispy Lamb Neck (fatty), couscous, cracked wheat, olive and chickpea stew
Roasted Hake, creamed corn, lettuces and squash
NEFF Pork Shank, white bean and split peas, fall vegetable latkes
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