Dinner Menu
Saturday, November 5th, 2011
Small Plates
10.
Acorn Squash Soup, fried garlic, vegetable chips and smoky cinnamon oil
Spicy Beef Neck Tacos, coleslaw, almond romesco, refried beans, cilantro and jalapeno
Dad’s Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, rosemary
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
Warm Smoked Bluefish “Brandade”, radish salad, slow poached egg, toasts
Pistachio and Prune Country Terrine, mustards and pickles
Sourdough toasts 2.
Pasta
20.
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
Sagne a Pezzi, braised Cricket Creek veal ragout, sunflower seed, turnip green and chevre pesto
Gruyere spaetzle, sauerkraut, brisket and caraway
Plates
25.
Seared Spanish Mackerel, creamed leeks, quinoa, Jonah crab, chilies and spaghetti squash
Pan Roasted Misty Knoll Chicken Breast, extra skin, pork sausage stuffing, parsnip
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
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