Dinner Menu

Friday, November 4th, 2011

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Small Plates



Crimini Mushroom Soup, beef stock, barley and potatoes

Spicy Beef Neck Tacos, coleslaw, almond romesco, refried beans, cilantro and jalapeno

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

Roasted Veal Sweetbreads, leeks, capers and heirloom turnip

Sweet Lightning Squash, Great Hill blue cheese, paprika buttermilk dressing, generic iceberg lettuce

Turkey Nuggets, turkey gravy, pickled cranberries

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.




Strozzapreti, Jerusalem artichoke cream, kale and Grana Padano

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, sunflower seed, turnip green and chevre pesto



Seared Spanish Mackerel, creamed leeks, quinoa, Jonah crab, chilies and spaghetti squash

Pan Roasted Misty Knoll Chicken Breast, extra skin, pork sausage stuffing, parsnip, prune

Bacon Poached Trout, split pea risotto, crumbled fries, marinated onions and Japanese turnips

Sautéed Line Caught Swordfish, kale and giant white bean salad, pickled pepper, mustard, sunchokes

Braised NEFF Beef Brisket, sauerkraut, Gruyere toasts

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