Dinner Menu

Wednesday, October 19th, 2011

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Small Plates



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.




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




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