Dinner Menu
Wednesday, July 13th, 2011
Small Plates
10.
Hazelnut and Chicken Liver Pate, mustard, pickles and toast
Franks, Beans and Collard Greens, poached egg and date bbq
Portobello, arugula, pumpkin seeds, feta and “Greek” onions
Ramp Pickled Fish Salad, toasts, radish, black pepper and cucumber
Fried Oyster Tacos, dressed frisee, almond romesco, cilantro and jalapeno
Crispy Lamb Neck (fatty), toasted coconut, jasmine rice “pudding”, peanuts and lime
Beef Tongue Confit, caraway dressing, cabbage salad and garlic scapes
The Berry Patch Zucchini, orange quinoa, more zucchini, black olive and chickpeas
Chilled Woven Roots Cucumber and Sourdough Soup, mint, lemon and dill
Warm Overmeade Gardens Garlic and Broccoli Soup, grilled cheese crumbs, old chub, pancetta
Lettuces with vinaigrette (8.) Sourdough toasts 2.
Pasta
20.
Penne, beef and tomato ragout, Pecorino
Spaetzle, Vermont rabbit, Matty’s new potatoes, sage and smoked onions
Pizzichi di Farro, fava beans, sugar snap peas and lemon thyme brown butter
Linguini, beet green walnut pesto and more braising greens
Orecchiette, mussels, chilies, wilted lettuces and saffron cream
Semolina gnocchi, lentils, boudin noir and red wine
Plates
25.
Roasted NEFF Beef, asparagus grits, melted onions and beets
The Pork Sandwich, braised NEFF pork, spicy aioli, lunch pickles and garlic potato chips (15.)
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