Dinner Menu
Wednesday, December 21st, 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
Chicken Liver and Foie Gras Pate
red wine poached prunes, buttered toasts
Warm Brussels Sprout and Lentils
slow poached egg, crumble fries, wilted chicory, parmesan, black pepper and Caesar
Woven Roots Mixed Greens
winter squash, radish, walnuts, fennel and ricotta salata
Trio of Hummus
split pea, white bean and chickpea, olives, toast and chips
Roasted Berkshire Breed Pork Belly
sauerkraut, sweet and sour onions jus, mustard
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 and black truffle cavatelli, Tuscan kale, arugula and striped acorn squash
Penne, roasted tomatoes, Parmesan and olive oil (16.)
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
Vietnamese style spicy collard greens, black pepper polenta, green tomato jam
Sautéed Montauk Bluefish
potato latkes, crème fraiche wilted tatsoi, balsamic smoked 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