Dinner Menu
Sunday, December 18th, 2011
Small Plates
10.
Cream of Potato, leek and mussel
Crimini mushroom and couscous stew, havarti toast
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants, sage
Fried East Coast Oyster Tacos
slaw, almond romesco, cilantro and jalapeno
Chicken Liver and Foie Gras Pate
red wine poached prunes, buttered toasts
Woven Roots Mixed Greens
pomegranate, radish, walnuts, fennel and ricotta salata
Trio of Hummus
Split pea, white bean and chickpea, olives and chips
Sautéed Montauk Bluefish Cake
smoked balsamic onions, tatsoi, rutabaga creamed lentils
Wanabea Rabbit Rillettes
sourdough toasts, fruit chutneys, pickled things, mustard
Sourdough toasts 2. Greens and vinaigrette 8.
Pasta
20.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Orecchiette, butternut “mac and cheese”, aged cheddar, maple sweet and sour, crushed pretzels
Linguini, bone marrow tomato sauce, crumbs
Semolina gnocchi, watercress – sunflower seed pesto, spicy lamb sausage, sweet Japanese turnips
Plates
25.
Sautéed Dayboat Fluke (aka summer flounder)
curried striped acorn squash puree, fennel, winter vegetables
Roasted Georges Bank Monkfish
Brussels sprout Caesar, crumble fries, endive, heirloom turnip latkes and croutons
Fried Confit of Niman Ranch Pork Spare Ribs
Vietnamese style spicy collard greens, black pepper grits, green tomato jam
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