Dinner Menu
Friday, August 19th, 2011
Small Plates
10.
Fried Oyster Tacos, dressed lettuce, almond romesco and jalapeno
Overmeade Lettuces, Dave’s Caesar, garlic crumbs and Parmesan
Corn and Beet Soup, sunflower seeds, dill and horseradish butter
Lamb Sausage, roasted peppers, pumpkin seeds, onions, eggplant and raisins
Rabbit Rillettes, pickled fruits, toasts
Smoked Tomato Risotto, chopped rock shrimp
Fried Mozzarella, roasted cherry tomatoes, black olive
Roasted Local Artichokes, poached egg, butter, saffron and caper
Berry Patch Melon Salad, lemon cucumber, shiso, miso dressing, wasabi tobiko
Woven Roots Tomatoes, BLT panzanella
Rice and Chicken Wing Confit Croquettes, pickles, blue cheese mousse, hot sauce
Sourdough toasts 2.
Pasta
20.
Penne, bone marrow tomato sauce, salami crumbs
Ricotta cavatelli, cherry tomatoes, roasted garlic, lemon and Parmesan
Spaetzle, Vermont rabbit, smoked cabbage, mustard
Semolina dumplings, chicken of the woods mushrooms, carrots and chevre
Plates
25.
Pan Roasted NEFF Beef, balsamic radicchio, Gruyere potato fondue and zucchini
Seared Georges Bank Swordfish, potatoes, green olive puree, pickled beans, broccoli
Bacon Poached Trout, heirloom tomatoes, kale and split peas
Flash Seared NJ Tuna, soy “cream”, jalapeno, marinated beets, cucumber and sweet corn
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