Dinner Menu

Thursday, October 20^th, 2011

Small Plates

10.

Gilfeather Turnip and Lentil Soup, more turnips, whey

Fried Oyster Tacos, almond romesco, slaw, jalapeno

Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, sage and mint

Pan Roasted Calamari, boudin noir, smoked paprika and lemon

Chicken Liver and Pumpkin Seed Pate, pickles, mustard, jam and toast

Cricket Creek Pork Scrapple, spicy bacon ketchup, slow poached egg

Berry Patch Lettuces, pears, 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

Mustard spaetzle and sauerkraut, braised chicken, lettuces

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

Pan Roasted Trout, cauliflower, raisins, curried leeks and couscous, 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