Dinner Menu
Tuesday, October 4th, 2011
Small Plates
10.
Beet Sundae, sour citrus whip, caramel gastrique, cocoa nibs, walnuts and raisins
Cauliflower and White Fall Vegetable Soup, radish, pear, black truffle and pepper salad
Fried Jalapeno Tacos, refried beans, slaw, almond romesco
Whipped “Porcelain” Roasted Garlic, Rawson Brook chevre, sun-dried tomatoes, buttered toasts
Apple Salad, peanut, hazelnuts, maple vinaigrette, currants, rosemary and mint
Rice and Chicken Wing Confit Croquettes, carrot puree, hot sauce, Great Hill Blue and celery oil
Roasted Delicata Squash, onion, rock shrimp, pumpkin seed vinaigrette and feta
Rabbit, Pork and Chicken Liver Charcuterie Plate, pickles, mustard and toasts
Sourdough toasts 2.
Pasta
20.
Garganelli, spicy pork ragout, collards and lemon
Pizzichi di Farro, Jerusalem artichoke cream, Grano Padano, kale
Semolina Gnocchi, rabbit and veal ragout, hen of the woods mushrooms
Orecchiette, roasted bone marrow tomato sauce, salami crumbs
Plates
25.
Miso Braised Canadian Swordfish, cucumber and seaweed salad, Japanese turnip fritters, more miso
Roasted Confit of Lamb Neck, lamb sausage, sweet pepper puree and spicy cauliflower stew
Veal Schnitzel, anchovy braised veggies, spaetzle and potato
Seared Fluke, bacon, corn polenta, cocktail tomatoes, parsley and butternut
Menu Tastings Available, 5 courses 45.
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