Dinner Menu
Wednesday, October 5th, 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 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.
Pasta
20.
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
Plates
25.
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