Dinner Menu
Sunday, July 10th, 2011
Small Plates
10.
Hazelnut and Chicken Liver Pate, mustard, pickles and toast
Woven Roots Cucumbers, zucchini, arugula, pumpkin seeds, feta and “Greek” onions
Fried Oyster Tacos, dressed frisee, almond romesco, cilantro and jalapeno
Beef Tongue Confit, caraway dressing, cabbage salad and garlic scapes
Sugar Snaps, lemon ricotta vinaigrette, Shaker Mountain herbs
Broccoli Caesar, Winthrop Estate wedge, croutons and Parmesan
Overmeade Gardens Chilled Carrot and Grapefruit Soup, mint oil, poppy
Rice and Chicken Wing Confit Croquettes, hot sauce, Great Hill Blue
Lettuces with vinaigrette (8.) Sourdough toasts 2.
Pasta
20.
Penne, beef and tomato ragout, Parmesan crumbs
Spaetzle, braised rabbit, mustard and crimini mushrooms
Pizzichi di Farro, fava beans, peas, fennel and sorrel brown butter
Linguini, beet green walnut pesto, kale
Orecchiette with saffron cream, chilies, mussels and wilted lettuces
Semolina gnocchi, lentils, boudin noir, red wine and sweet onion
Sandwiches
Served on toasted sourdough
15.
Ramp Pickled Fish Salad, radish, black pepper; smoky Spanish clam chowder
Crispy Lamb Neck, black olive spread, zucchini; orange quinoa – roasted beet salad
The Pork Sandwich, braised NEFF Pork (fatty), spicy aioli and lunch pickles; garlic chips
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