Dinner Menu
Saturday, October 22nd, 2011
Small Plates
10.
Garlic and Chicken Soup, lentils, veggies
Fried Oyster Tacos, almond romesco, slaw, jalapeno, cilantro
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 and toast
Eggplant and Tomato Tapenade, chickpea hummus, toasts
Cricket Creek Pork Scrapple, spicy bacon ketchup, slow poached egg
Fried Green Tomato “Poutine”, brisket gravy, Maplebrook cheddar curds and radish
Berry Patch Lettuces, pears, parsnips, Rawson Brook chevre, red wine
Chicken Wing and Rice Croquettes, carrot puree, Great Hill Blue and hot sauce
Sourdough toasts 2.
Pasta
20.
Sagne A Pezzi, Jerusalem artichoke cream, Grana Padano, kale
Orecchiette, bone marrow tomato sauce, crumbs
Animal Farm buttermilk spaetzle, 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.
Bacon Poached Trout, leek and cabbage sauerkraut, crumbled fries, horseradish crème fraiche
Misty Knoll Chicken Breast, extra skin, pinto beans, roasted green tomatoes, tortilla stuffing
Sautéed Hake, celery root puree, cauliflower, delicata squash, herbed verjus blanc
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