Dinner Menu
Tuesday, July 5th, 2011
Small Plates
10.
Hazelnut and Chicken Liver Pate, mustard, pickles and toast
Corned Beef Tongue Hash, poached egg and caraway béarnaise
Sugar Snap Peas and Cucumbers, orange quinoa, pumpkin seeds, feta and “Greek” onions
Chilled Basil and Whey Soup, green and black olives, Parmesan crumbs
Salmon and Chickpea Soup, salmon beignets, charred lemon
Zucchini and Arugula Salad, white beans, chili and mint
Roasted Beets, beet green walnut pesto, warm chevre and nibs
Turkey “Nuggets”, slaw, turkey gravy
Lettuces with vinaigrette (8.) Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn Farm ricotta, EVOO and Parmesan
Semolina gnocchi, braised chicken, herbs and crimini mushrooms
Linguini, mac and cheese with turnip green – sunflower seed pesto
Orecchiette, lentils, blood sausage and sweet onion
Plates
25.
Roasted NEFF Beef, red wine beets, roasted onions, Swiss chard, fried roasted garlic emulsion
Seared Breast of Misty Knoll Chicken, frissee and potato Caesar, squash
Fried Pork Spare Ribs, maple sweet and sour, spicy turnips, collards and peppered grits
Crispy Baked Flounder, littleneck clams, sugar snap peas, poppy seeds and carrot puree
Required Legal Notices on the back
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