Dinner Menu
Saturday, August 20th, 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 yogurt
Woven Roots Tomatoes, warm Rawson Brook chevre, black pepper, EVOO
Beef Tongue Confit, carrots, green olive puree and Great Hill Blue
Matty’s Broccoli, soy cream, NJ tuna ceviche, jalapeno
Veal “Schnitzel”, sweet corn stew, poached egg, caper veal jus
Chopped “Panzanella”, rock shrimp, bacon, tomato and red bib
Lamb Sausage, roasted peppers, pumpkin seeds, onions, eggplant and raisins
Vermont Rabbit Rillettes, pickled fruits, toasts
Fried Mozzarella, roasted cherry tomatoes, black olive
Berry Patch Melon Salad, lemon cucumber, shiso, miso dressing, wasabi tobiko
Sourdough toasts 2.
Pasta
20.
Penne, bone marrow tomato sauce, salami crumbs
Ricotta cavatelli, local tomato, roasted garlic, lemon and Parmesan
Spaetzle, Vermont rabbit, smoked cabbage, mustard
Semolina dumplings, pork, collard greens and rock shrimp
Plates
25.
Pan Roasted NEFF Beef, balsamic radicchio, Gruyere potato fondue and beets
Seared Georges Bank Swordfish, smoked tomato and corn risotto, zucchini, pickled wax beans
Bacon Poached Trout, Brussels sprouts, Tuscan kale and split peas
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