Dinner Menu
Tuesday, November 8th, 2011
Cheese, Pates and Terrines
Served with toasts
10.
Berle Farm Cheese, jams
Pistachio and Prune Country Terrine, mustards and pickles
Seafood Pates, smoked blue fish “brandade”, swordfish salad, pickled mackerel, radish salad
Small Plates
10.
Acorn Squash Soup, fried garlic, smoky cinnamon oil, feta
Fried Jalapeno Tacos, coleslaw, almond romesco, refried beans
Dad’s Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, rosemary
Sweet Lightning Squash, Great Hill blue cheese, paprika buttermilk dressing, roasted beets
Turkey Nuggets, turkey gravy, pickled cranberries
Jerusalem Artichoke Risotto, Parmesan, black truffle
Mighty Food Farm Warm Spinach Salad, bacon, chevre, crumble fries and a slow poached egg
Sourdough toasts 2.
Pasta
20.
Gruyere spaetzle, mushroom, barley and beef tongue
Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese
Plates
25.
Veal Sweetbreads, braised chicken thighs, sauerkraut, marinated beets
Roasted Long Island Fluke, panisse, lima, wilted iceberg, mussels, creamed quinoa and leeks
Seared Scallops, teriyaki eggplant puree, Japanese turnips, kale
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