Dinner Menu
Friday, December 23rd, 2011
Small Plates
10.
Soup of potato, truffle and sunchoke, crispy sunchokes, toasted Gruyere
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants, rosemary
Chicken Skin Tacos
refried beans, slaw, almond romesco and jalapeno
Rice and Pork Croquettes
sambal aioli, kohlrabi and pickled turnip
Warm Brussels Sprout
bacon, crumbled fries, lentils, spinach, Great Hill blue, sweet and sour onion jus
Veal Pastrami
sauerkraut, mustard, havarti grilled cheese, mustard, cornichons
Roasted Mighty Food Farm Beets and Arugula
walnuts, fennel and ricotta salata
Trio of Hummus
split pea, white bean and chickpea, olives, toast and chips
Sourdough toasts 2. Greens and vinaigrette 8.
Pasta
20.
Orecchiette, butternut “mac and cheese”, aged cheddar, maple gastrique, crushed pretzels
Linguini, bone marrow tomato sauce, crumbs
Semolina gnocchi, caper, braised veal and porcini ragout
Rawson Brook chevre cavatelli, Tuscan kale, maitake mushrooms and striped acorn squash
Penne, NEFF beef ragout, green olives, chilies and Parmesan
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
Vietnamese style spicy collard greens, black pepper polenta, green tomato jam
Pan Roasted Rhode Island Hake
crème fraiche creamed tatsoi and leeks, Brussels sprouts, lemon
Vermont Rabbit Loin and Sautéed Sweetbreads
potato latke, watercress and sunflower seed pesto, wilted chicory, smoky onions
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 7%, 6.25% MA and .75% Local