Dinner Menu
Thursday, October 6th, 2011
Small Plates
10.
Cauliflower and White Fall Vegetable Soup, radish, pear, black truffle and pepper salad
Fried Calamari Tacos, jalapeno, slaw, almond romesco
Acorn Squash Falafel, raisin beet puree, Jerusalem artichoke and pickled okra
Steamed Kale Salad, white miso, pickled rock shrimp, cucumber, ginger and seaweed
Delicata Squash, chevre, leeks and pumpkin seeds
Crispy Lamb Neck Confit, pickled pepper, purple cauliflower and semolina gnocchi
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
Rabbit, Pork and Chicken Liver Charcuterie Plate, pickles, mustard and toasts
Sourdough toasts 2.
Pasta
20.
Garganelli, spicy collard greens, Jonah crab, saffron and poached egg
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.
Confit of Wild King Salmon, butternut squash, cauliflowers, split peas and curry
Roasted Trout, brown butter almond puree, cocktail tomatoes, bacon, horseradish and green beans
Seared Duck Breast, beet bordelaise, celeriac, pear “Lyonnais”
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