Dinner Menu
Tuesday, November 1st, 2011
Small Plates
10.
Crimini Mushroom Soup, beef stock, barley and potatoes
Split Pea and Bacon Risotto, crumbled fries
Spicy Beef Neck Tacos, coleslaw, almond romesco, refried beans, cilantro and jalapeno
Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, sage and mint
Berry Patch Sweet Lightning Squash, Great Hill blue cheese, paprika dressing, arugula
Crispy Rice and Cricket Creek Pork Croquettes, Asian BBQ, Woven Roots turnips
Pickled Beef Tongue, roasted beets, havarti, horseradish and acorn squash
Marinated Confit of Line Caught Swordfish, radish, diakon, feta and lemon
Cassoulet of Chicken Wing Confit, slow poached egg, herbed crumbs
Sourdough toasts 2.
Pasta
20.
Sagne a Pezzi, kale, Jerusalem artichoke cream, Grana Padano
Strozzapreti, Vermont rabbit, turnip green, sunflower seed and goat cheese pesto
Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese
Orecchiette, braised Cricket Creek Veal, spicy collard greens
Plates
25.
Seared Long Island Fluke, sweet soy eggplant puree, ginger, Japanese turnips
Braised NEFF Brisket, sauerkraut and spaetzle, mustard, garlic roasted carrots
Five Course Menu Tasting available, 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