Dinner Menu
Thursday, November 10th, 2011
Small Plates
10.
Acorn Squash Soup, fried garlic, smoky cinnamon oil, feta
Fluke Tacos, coleslaw, almond romesco, jalapeno
Dad’s Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, rosemary
Pistachio and Prune Country Terrine, mustards and pickles
Seafood Pates, smoked blue fish “brandade”, swordfish salad, pickled mackerel, radish salad
Turkey Nuggets, turkey gravy, pickled cranberries
Spinach Salad, warm bacon vinaigrette, blue cheese, crumbled fries, roasted onions
Lisa’s Brussels Sprouts, sunchokes, roasted anchovy, Parmesan, wilted iceberg, slow poached egg
Danish NEFF Meatballs, havarti, mushroom, barley and raisins
Mighty Food Farm Fingerling and Sweet Potato, mussels, spicy lamb sausage
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese
Ruffle pasta, whey braised Cricket Creek veal ragout and sweetbreads too
Spaetzle, Vermont rabbit, sauerkraut and caraway
Plates
25.
Seared Scallops, Brussels sprouts, pickled kohlrabi, chickpea panisse and roasted beet puree
Pan Roasted Poussin Breast, fried legs, winter squashes, parsnip puree, maple walnut
Wanabea Rabbit Loin and Sausage, creamed spinach, quinoa and leeks, Japanese turnips
Five Course Menu Tasting, 45. per person
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