Dinner Menu
Saturday, October 8th, 2011
Small Plates
10.
Potato, Clam and Bacon Soup
Fried Calamari Tacos, jalapeno, slaw, almond romesco
Steamed Kale Salad, white miso, pickled rock shrimp, cucumber, ginger and seaweed
Apple Salad, peanuts, hazelnuts, maple vinaigrette, currants, sage and mint
Cricket Creek Pork Scrapple, slow poached egg, bacon ketchup
Chicken Wing Confit and Rice Croquettes, Japanese turnip fritters, caramelized anchovy aioli
Warm Delicata Squash, roasted peppers, pumpkin seeds, capers and Great Hill Blue
Roasted Beets, Woven Roots spiced carrots, Rawson Brook chevre and grapefruit
Rabbit Rillettes, pickles, mustard and toasts
Sourdough toasts 2.
Pasta
20.
Garganelli, spicy collard greens, Jonah crab, saffron and lemon
Pizzichi di Farro, Jerusalem artichoke cream, Grano Padano, kale
Torchio, roasted bone marrow tomato sauce, salami crumbs
Spaetzle, crushed potatoes and hen of the woods mushrooms, Parmesan
Linguini, swordfish and tuna “puttanesca”
Plates
25.
Confit of Wild King Salmon, cauliflowers, split peas, curry
Roasted Trout, brown butter almond puree, cocktail tomatoes, bacon and green beans
Seared Duck Breast, beet bordelaise, celeriac, pear and Gilfeather turnip salad
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