Dinner Menu
Tuesday, October 11th, 2011
Small Plates
10.
Acorn Squash Soup, fried garlic and leeks, cinnamon oil
Chicken Skin Tacos, refried beans, jalapeno, almond romesco and slaw
Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, sage and mint
Cricket Creek Pork Scrapple, slow poached egg, bacon ketchup
Rice and Wild King Salmon Croquettes, white miso and seaweed
Warm Delicata Squash, roasted peppers, young lettuces, goat cheese and pumpkin seed vinaigrette
Roasted Beets, carrots, onions, smoked trout, horseradish crème, chives and poppy seeds
Sautéed Calamari, boudin noir and lentil stew, paprika
Sourdough toasts 2. Mesclun with vinaigrette (8.)
Pasta
20.
Pizzichi di Farro, Jerusalem artichoke cream, Grano Padano, kale
Orecchiette, bone marrow tomato sauce, garlic crumbs
Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil
Linguini, swordfish and tuna “puttanesca”
Spaetzle, duck confit, cabbage, crushed potatoes, Great Hill Blue and pear
Plates
25.
Confit of Arctic Char, grapefruit, Gilfeather turnip puree, yellow and green beans
Crispy Lamb Neck (fatty), chickpeas, cauliflowers, pickled pepper puree and spicy olives
Menu Tasting Available, 5 course 45. Per person
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