Dinner Menu
Friday, November 11th, 2011
Small Plates
10.
Butternut and Spaghetti Squash Soup, couscous, apricot, sumac and chevre crisps
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 Charcuterie, smoked blue fish “brandade”, swordfish confit, 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 Potatoes, undercooked yams, 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, crumbs
Ruffle pasta, braised veal and sweetbreads ragout
Spaetzle, Vermont rabbit, sauerkraut and caraway
Plates
25.
Roasted Georges Bank Hake, split pea risotto, curry and fall squashes
Wanabea Rabbit Loin and Sausage, parsnip creamed spinach, carrots
Seared Scallops, Brussels sprouts, pickled kohlrabi, chickpea panisse and roasted beet puree
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