Dinner Menu
Sunday, October 2nd, 2011
Small Plates
10.
Beet Sundae, sour citrus whip, caramel gastrique, cocoa nibs, walnuts and raisins
Overmeade Butternut Squash and Corn Soup, curry
Pork Cheek Tacos, fried jalapeno, slaw, almond romesco
Whipped “Porcelain” Roasted Garlic, Rawson Brook chevre, sun-dried tomatoes, buttered toasts
Apple Salad, pecans, maple vinaigrette, currants, rosemary and mint
Rice and Chicken Wing Confit Croquettes, carrot puree, hot sauce, Great Hill Blue and celery oil
Roasted Delicata Squash, onion, rock shrimp, pumpkin seed vinaigrette and feta
“Tete de Cochon” (rich pork terrine), mustard, Mitchell family pear sauce, toasts
Sourdough toasts 2.
Pasta
20.
Garganelli, spicy veal, lemon and ricotta ragout
Pizzichi di Farro, Jerusalem artichoke cream, Grano Padano, kale
Spaetzle and braised Vermont rabbit, white beans, Dijon
Chicken and mushrooms, semolina gnocchi
Orecchiette, roasted bone marrow tomato sauce, salami crumbs
Plates
25.
Seared PEI Swordfish, sweet corn polenta, Japanese and Gilfeather Turnip
Roasted Confit of Lamb Neck, lamb sausage, sweet pepper puree and spicy cauliflower stew
Veal Schnitzel, anchovy braised broad beans, leeks, cabbage, carrots and crushed potatoes
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