Dinner Menu
Saturday, August 13th, 2011
Small Plates
10.
Fried Oyster Tacos, dressed lettuce, almond romesco and jalapeno
Peaches and Beets, salted ricotta, orange sorrel vinaigrette, sunflower and pumpkin seeds
Overmeade Lettuces, Dave’s Caesar, garlic crumbs and Parmesan
Heirloom Tomatoes, dill, sea salt, EVOO, garlic and cheese toasts
Miso Corn Chowder, shiitake and scallion
Warm Shaker Mountain Tomato and Parsley Soup, Parmesan
Poppy Seed Cured Arctic Char Gravlax, lemon cucumbers, beignet, wasabi tobiko, crème fraiche
Melon and Jonah Crab Salad, chilled coconut broth, lime, Vietnamese herbs
Warm Cherry Tomatoes and Ricotta, lemon, EVOO and toasts
Rice and Chicken Wing Confit Croquettes, pickles, blue cheese mousse, hot sauce
Sourdough toasts 2.
Pasta
20.
Penne, bone marrow tomato sauce, salami crumbs
Smoked Gouda spaetzle, braised chicken, jalapeno and wilted lettuces
Orecchiette, sweet corn, chilies, fried garlic, basil and Parmesan
Linguini, lamb sausage, peppers, onions and white beans
Semolina gnocchi, maitake mushrooms, carrots and chevre
Plates
25.
Roasted Breast of Misty Knoll Chicken, extra skin, bacon glazed early Brussels sprouts, lentils
Seared Wild Striped Bass, leeks, kale, heirloom tomatoes, and shiso
Line Caught Swordfish, smoky eggplant puree, couscous, cherry tomatoes
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