Dinner Menu
Saturday, October 29th, 2011
Spreads, Cheese and Pates
served with BMB sourdough toasts
10.
Fluke, Poppy and Horseradish Rillettes, radish, red onion
Chicken Liver and Almond Pate, pickles, mustards
Berle Farm Soft Cow Milk Cheese, fruit jams
Small Plates
10.
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
Woven Roots Lettuces, pears, parsnips, red wine vinaigrette and feta
Berry Patch Sweet Lighting Squash, arugula, Great Hill blue cheese dressing, paprika
Crispy Rice and Cricket Creek Pork Croquettes, Asian BBQ, Woven Roots turnips
Cassoulet of Chicken Wing Confit, slow poached egg, herbed crumbs
Sourdough toasts 2. Mixed greens, vinaigrette 8.
Pasta
20.
Braised Wanabea rabbit, collard greens, Animal Farm buttermilk spaetzle, chopped clams
Sagne a Pezzi, 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.
Roasted Cricket Creek Veal, heirloom turnip and black truffle risotto, Rawson Brook chevre, lettuces
Sautéed Line Caught Swordfish, 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