Dinner Menu

Saturday, November 19th, 2011

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Small Plates



White Fall Vegetable Soup, curried split peas, popcorn crema

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

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


Berle Farm Solar Powered Cheeses, buttered toasts, balsamic strawberry jams

Delicata Squash, pumpkin seeds, feta, quinoa, orange, chickpeas and giant white beans


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

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

Beef Tongue Pastrami, sauerkraut, caraway and gruyere

Cricket Creek Pork Scrapple, dressed greens, crumbled potato fries

Mixed Greens, parsnip chips, Rawson Brook chevre and vanilla-poppy seed vinaigrette


Sourdough toasts 2.




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 Jerusalem artichokes

Orecchiette, bone marrow tomato sauce, crumbs

Semolina gnocchi, red wine, duck legs, lentils and prunes




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


Roasted Breast of Misty Knoll Chicken, fingerlings, Brussels, yam puree


Fried Chicken Thighs, braised drums, dirty risotto, brown sugar and bacon sweet lightning squash



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