Dinner Menu
Thursday, November 3rd, 2011
Small Plates
10.
Crimini Mushroom Soup, beef stock, barley and potatoes
Split Pea and Bacon Risotto, crumbled fries
Spicy Beef Neck Tacos, coleslaw, almond romesco, refried beans, cilantro and jalapeno
Kale and Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants
Sweet Lightning Squash, Great Hill blue cheese, paprika buttermilk dressing, generic iceberg lettuce
Crispy Rice and Cricket Creek Pork Croquettes, sweet and spicy lemongrass, Woven Roots turnips
Pickled Beef Tongue, roasted beets, havarti, horseradish and acorn squash
Marinated Confit of Line Caught Swordfish, radish, diakon, feta, arugula puree
Cassoulet of Chicken Wing Confit, slow poached egg, herbed crumbs
Sourdough toasts 2.
Pasta
20.
Sagne a Pezzi, kale, Jerusalem artichoke cream, Grana Padano
Strozzapreti, turnip green, sunflower seed and goat cheese pesto
Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese
Orecchiette, braised Cricket Creek veal ragout, spicy collard greens
Plates
25.
Seared Spanish Mackerel, creamed leeks, quinoa, Jonah crab, chilies and spaghetti squash
Braised NEFF Brisket, sauerkraut and Gruyere spaetzle, garlic roasted carrots
Pan Roasted Misty Knoll Chicken Breast, extra skin, pork sausage stuffing, parsnip, prune
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