Dinner Menu
Wednesday, October 19th, 2011
Small Plates
10.
Gilfeather and Lentil Soup, more turnips, whey
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, 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, parsnips, Rawson Brook Chevre, red wine and radish
Chicken Wing and Rice Croquettes, carrot puree, Great Hill Blue and hot sauce
Roasted Beets, Woven Roots carrots, smoked bluefish, horseradish crème, chives
Sourdough toasts 2.
Pasta
20.
Sagne A Pezzi, Jerusalem artichoke cream, Grana Padano, kale
Orecchiette, bone marrow tomato sauce, crumbs
Trofie, braised pork and spicy collard greens
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.
Brisket, stout mustard, crumbled fries, horseradish, buttered cabbage, marinated carrots
Braised NEFF Pork Shank, white bean, bacon and split pea ragout, fried green tomatoes
Roasted Cobia, cauliflower, raisins, curried leeks and couscous, delicata squash
Pan Roasted Trout, mustard spaetzle and sauerkraut, braised chicken, lettuces
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