Dinner Menu
Sunday, October 16th, 2011
Small Plates
10.
Acorn Squash Soup, fried garlic, 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
Warm Kale, Bacon and Bread Salad, Great Hill Blue, pears, walnuts
Delicata Squash, couscous, bulgur wheat, pickled sweet peppers, chickpeas and curried leeks
Roasted Beets, carrots, onions, pickled mackerel, horseradish crème, chives and poppy seeds
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
Plates
25.
Brisket, parsley, stout mustard, fall vegetable latkes, horseradish carrots
Seared Misty Knoll Chicken Breast, lentil and boudin noir stew, crushed potatoes
Roasted Hake, creamed corn, cauliflowers, squash and Gilfeather turnip
Braised NEFF Pork Shank, white bean, bacon and split pea ragout, fried green tomatoes
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