Dinner Menu
Friday, July 8th, 2011
Small Plates
10.
Hazelnut and Chicken Liver Pate, mustard, pickles and toast
Pork Sandwich Sliders, sriracha aioli, lunch pickles
Woven Roots Cucumbers, zucchini, arugula, pumpkin seeds, feta and “Greek” onions
Fried Oyster Tacos, dressed frisee, almond romesco, cilantro and jalapeno
Bacon Beignets, date bbq
Overmeade Gardens Chilled Carrot and Grapefruit Soup, mint oil, poppy
Shaker Mountain Roasted Beets, beet green walnut pesto, warm chevre and nibs
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
Semolina gnocchi, braised chicken and crimini mushrooms
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, olive oil crushed potatoes, roasted garlic puree, onions
Seared Breast of Misty Knoll Chicken, frisee, Caesar, veggies
Fried Pork Spare Ribs, maple sweet and sour, spicy braising greens and peppered grits
Braised Mackerel, smoky Manhattan clam “chowder”, zucchini, orange quinoa
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