Dinner Menu
Sunday, October 23rd, 2011
Spreads and Pates
served with BMB sourdough toasts
10.
Trout Bacon and Horseradish Rillettes, beets
Chicken Liver and Pumpkin Seed Pate, pickles, mustards
Eggplant and Tomato Tapenade, chickpea hummus, carrots, purple cauliflower
Small Plates
10.
Garlic and Chicken Soup, lentils, veggies
Fried Green Tomato Tacos, almond romesco, jalapeno, slaw and cilantro
Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, sage and mint
Pan Roasted Calamari, boudin noir, smoked paprika and lemon
Crispy Kale Salad, pears, parsnips, red wine and Rawson Brook chevre
NEFF Beef Meatballs, brisket gravy, Maplebrook cheese curds, crumbled fries
Chicken Wing and Rice Croquettes, carrot puree, Great Hill Blue and hot sauce
Sourdough toasts 2.
Pasta
20.
Sagne A Pezzi bone marrow tomato sauce, crumbs
Animal Farm buttermilk spaetzle, braised pork and spicy collard greens
Trofie, kale, Jerusalem artichoke cream, Grana Padano
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.
Misty Knoll Chicken Breast, extra skin, pinto beans, roasted green tomatoes, tortilla stuffing
Sautéed Hake, heirloom turnip puree, cauliflowers, 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