Dinner Menu
Thursday, November 17th, 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