Dinner Menu

Thursday, November 3rd, 2011

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Small Plates



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.




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



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