Dinner Menu
Tuesday, October 18th, 2011
Small Plates
10.
Chicken Skin Tacos, refried beans, jalapeno, almond romesco and slaw
Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, sage and mint
Pan Roasted Calamari, boudin noir and lentil stew, smoked paprika and lemon
Chicken Liver and Pecan Pate, pickles, mustard and toast
Cricket Creek Pork Scrapple, spicy bacon ketchup, slow poached egg
Berry Patch Lettuces, pears, Great Hill blue cheese, red wine and radish
Roasted Beets, Woven Roots carrots, smoked bluefish, horseradish crème, chives
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, stout mustard, crumbled fries, horseradish, buttered cabbage, carrots
Braised NEFF Pork Shank, white bean, bacon and split pea ragout, fried green tomatoes
Roasted Cobia, cauliflower, raisins, curried leeks, delicata squash
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