Dinner Menu
Saturday, July 9th, 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
Beef Tongue Confit, caraway dressing, cabbage salad and garlic scapes
Sugar Snaps, lemon ricotta vinaigrette, herbs
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
Spaetzle, braised rabbit, mustard and crimini mushrooms
Linguini, basil hazelnut pesto, kale, milk poached garlic
Orecchiette with saffron cream, chilies, mussels and wilted lettuces
Pizzichi di Farro, lentils, blood sausage, red wine and sweet onion
Plates
25.
Seared Breast of Misty Knoll Chicken, broccoli Caesar
Fried Pork Spare Ribs, maple sweet and sour, spicy braising greens and peppered grits
Roasted Trout, zucchini, shaved fennel, orange quinoa and black olive
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