Dinner Menu

Thursday, November 17^th, 2011

Small Plates

10.

Butternut and Spaghetti Squash Soup, pumpkin seeds, couscous, apricot, sumac and chevre

Pork Belly Tacos, fried jalapeno, coleslaw, almond romesco, refried beans

Dad’s Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, rosemary

Pistachio, Pork and Prune Country Terrine, mustards and pickles

Local Cheeses, buttered toasts, verjus rouge-apricot honey

Delicata Squash, roasted onions, feta, quinoa, orange, chickpeas and giant white beans

Roasted Beet Sundae, walnuts, coco nibs, raisins, caramel gastrique, sour whip

Japanese Turnip Fritters, pineapple and napa salad, coriander hot sauce

Beef Tongue Pastrami, sauerkraut, mustard, caraway and gruyere

Sourdough toasts 2. Mix greens, vinaigrette (8.)

Pasta

20.

Penne, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil

Rice cake, soy braised pork shank ragout, kohlrabi, fried egg

Squash spaetzle, bbq venison and celeriac

Linguini, bone marrow tomato sauce, crumbs

Orecchiette, lamb sausage and mussels

Plates

25.

Butter Poached Pollock, chevre tortellini, carrot puree, charred lemon and leeks

Roasted Breast of Misty Knoll Chicken, potato skins, Brussels, sweet potato, chilies, pumpkin 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