Dinner Menu
Saturday, November 19th, 2011
Small Plates
10.
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.
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 Jerusalem artichokes
Orecchiette, bone marrow tomato sauce, crumbs
Semolina gnocchi, red wine, duck legs, lentils and prunes
Plates
Butter Poached Pollock, chevre ravioli, carrot puree, charred lemon and leeks
25.
Roasted Breast of Misty Knoll Chicken, fingerlings, Brussels, yam puree
25.
Fried Chicken Thighs, braised drums, dirty risotto, brown sugar and bacon sweet lightning squash
20.
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