Dinner Menu
Wednesday, July 6th, 2011
Small Plates
10.
Hazelnut and Chicken Liver Pate, mustard, pickles and toast
Corned Beef Tongue Hash, poached egg and caraway buerre blanc
Cucumbers, orange quinoa, pumpkin seeds, feta and “Greek” onions
Flounder Tacos, slaw, almond romesco, cilantro and jalapeno
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”, Asian bbq, radish
Lettuces with vinaigrette (8.) Sourdough toasts 2.
Pasta
20.
Penne, basil and ricotta, green olive oil, Parmesan crumbs
Semolina gnocchi, braised chicken, herbs and crimini mushrooms
Linguini, mac and cheese with turnip green – sunflower seed pesto
Orecchiette with saffron cream, chilies, mussels and wilted lettuces
Pizzichi di Farro, lentils, blood sausage, red wine and sweet onion
Plates
25.
Roasted NEFF Beef, red wine beets, roasted onions, Swiss chard, roasted garlic puree
Seared Breast of Misty Knoll Chicken, frisee, sugar snap and potato Caesar, squash
Fried Pork Spare Ribs, maple sweet and sour, spicy turnips, collards and peppered grits
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