Dinner Menu

Thursday, October 27th, 2011

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Spreads, Cheese and Pates

served with BMB sourdough toasts


Trout, Bacon and Horseradish Rillettes, radish, red onion

Chicken Liver and Almond Pate, pickles, mustards

Eggplant and Tomato Tapenade, purple cauliflower

Berle Farm Soft Cow Milk Cheese, fruit jams


Small Plates


Garlic and Chicken Soup, lentils, veggies

Fried Oyster Tacos, coleslaw, almond romesco, cilantro and jalapeno

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

Roasted Overmeade Kale Salad, pears, parsnips, red wine vinaigrette and feta

Crispy Rice and Cricket Creek Pork Croquettes, Asian BBQ, Woven Roots turnips

NEFF Beef Meatballs, crumbled fries, mushroom barley gravy

Sourdough toasts 2. Mixed greens, vinaigrette 8.




Braised Wanabea rabbit, collard greens, Animal Farm buttermilk spaetzle, chopped clams

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




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

Sautéed Fluke, garlic roasted Berry Patch carrots, soy braised eggplant puree

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