Dinner Menu
Saturday, November 12th, 2011
Small Plates
10.
Butternut and Spaghetti Squash Soup, pumpkin seeds, couscous, apricot, sumac and chevre
BBQ Venison Tacos, coleslaw, almond romesco, jalapeno
Dad’s Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, rosemary
Pistachio and Prune Country Terrine, mustards and pickles
Marinated Confit of Line Caught Swordfish, radish and parsley salad
Chicken and Turkey Nuggets, turkey gravy
Spinach Salad, warm bacon vinaigrette, feta, crumbled fries, roasted onions
Lisa’s Brussels Sprouts, sunchokes, caramelized anchovy, Parmesan, delicata squash
Danish NEFF Meatballs, havarti, roasted beets, horseradish
Chicken Liver and Matzo Pate, fig jam, more matzo
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Linguini, white root vegetable creamed spinach, black pepper, blue cheese crumbs
Ruffle pasta, braised veal and sweetbread ragout
Orecchiette, mussels, spicy lamb sausage and sweet potato
Spaetzle, Vermont rabbit, carrots, raisins, capers, hazelnuts, sage brown butter
Plates
25.
Roasted Georges Bank Hake, split pea risotto, curry and fall squashes
Seared Scallops, Brussels sprouts, pickled kohlrabi, chickpea panisse and roasted beet puree
Braised Pork “Osso Bucco”, fried poussin, mustard, potato, sauerkraut and caraway
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