Dinner Menu

Wednesday, October 5th, 2011

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Small Plates


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 Calamari Tacos, refried beans, jalapeno, slaw, almond romesco

Warm Berry Patch Cocktail Tomatoes, bacon, green beans, Rawson Brook chevre toast


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


Rice and Chicken Wing Confit Croquettes, carrot puree, hot sauce, Great Hill Blue and celery oil

Roasted Overmeade Delicata Squash, onion, rock shrimp, pumpkin seed vinaigrette and feta

Rabbit, Pork and Chicken Liver Charcuterie Plate, pickles, mustard and toasts


Sourdough toasts 2.





Garganelli, spicy pork ragout, collards and lemon

Pizzichi di Farro, Jerusalem artichoke cream, Grano Padano, kale


Spaetzle, Kennebec potatoes, chicken of the woods mushrooms and chicken stock


Orecchiette, roasted bone marrow tomato sauce, salami crumbs




Canadian Swordfish, cucumber and seaweed salad, Japanese turnip fritters and miso

Roasted Confit of Lamb Neck (fatty), lamb sausage, butternut and spicy cauliflower

Veal Schnitzel, anchovy crumbled potatoes, cabbage, broad beans, carrots and leeks



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