Dinner Menu
Tuesday, October 25th, 2011
Spreads and Pates
served with BMB sourdough toasts
10.
Trout, Bacon and Horseradish Rillettes, radish and beets
Chicken Liver and Pumpkin Seed Pate, pickles, mustards
Eggplant and Tomato Tapenade, chickpea hummus, purple cauliflower
Small Plates
10.
Garlic and Chicken Soup, lentils, veggies
Hake Tacos, coleslaw, almond romesco, cilantro and jalapeno
Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, sage and mint
Roasted Kale Salad, pears, parsnips, red wine vinaigrette and feta
NEFF Beef Meatballs “Poutine”, 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.
Braised Wanabea rabbit, Animal Farm buttermilk spaetzle, sauerkraut
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.
Bacon Poached Pork Loin, root vegetables, sausage and sourdough stuffing, red wine spiced prunes
Roasted NEFF Beef, heirloom turnip and black truffle risotto, Rawson Brook chevre, arugula
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