Dinner Menu
Thursday, December 15th, 2011
Small Plates
10.
Spiced butternut squash soup, toasted coconut
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants, sage
Fried East Coast Oyster Tacos
slaw, almond romesco, cilantro and jalapeno
Woven Roots Mixed Greens
oranges, pomegranate, radish, pistachio, fennel and ricotta salata
Trio of Arctic Char Gravlax
egg salad, Jerusalem artichokes salad, potato salad, buttered toast
Rice and Chicken Croquettes
our own hot sauce, blue cheese mousse, yam, celery pickle
Bluefish Cake
smoked balsamic onions, tatsoi, garlic aioli, crumbled fries
Crispy Lamb Neck
black olive oil, pepperoncini, chickpea hummus and roasted red onion
Wanabea Rabbit Rillettes
sourdough toasts, fruit chutneys, pickled things, mustard
Sourdough toasts 2. Greens and vinaigrette 8. Chicken liver and almond pate 10.
Pasta
20.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Orecchiette, butternut “mac and cheese”, aged cheddar, maple sweet and sour
Linguini, bone marrow tomato sauce, garlic crumbs
Ruffle pasta, braised rabbit, chestnut, arugula pesto
Semolina gnocchi, garlic fennel sausage, escarole, white beans and green olives
Plates
25.
Roasted Georges Bank Monkfish
beet risotto, apple, horseradish, lemon and Brussels sprouts
Misty Knoll Chicken Breast
crimini mushrooms, Parmesan, couscous and grain “stew”, winter “slaw”
Braised NEFF Brisket (fatty)
heirloom turnip and Gruyere latkes, sauerkraut, mustard, caraway and rutabaga puree
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