Dinner Menu
Sunday, August 21st, 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
Woven Roots Tomatoes, warm Rawson Brook chevre, black pepper, EVOO
Beef Tongue Confit, broccoli, wax beans, green olive puree and Great Hill Blue
Chopped “Panzanella”, rock shrimp, bacon, tomato and red bib, split pea hummus
Lamb Sausage, roasted peppers, pumpkin seeds, charred eggplant and raisins
Vermont Rabbit Rillettes, pickled fruits, toasts
Fried Mozzarella, roasted cherry tomatoes, black olive puree
Berry Patch Melon Salad, lemon cucumber, lettuces and poppy seed yogurt vinaigrette
Sourdough toasts 2.
Pasta
20.
Penne, bone marrow tomato sauce, salami crumbs
Ricotta cavatelli, local tomato sauce, roasted garlic, corn and Parmesan
Spaetzle, Vermont rabbit, smoked cabbage, mustard
Semolina dumplings, pork, collard greens and bacon
Smoked gouda mac and cheese, jalapeno and chicken
Plates
25.
Pan Roasted NEFF Beef, balsamic radicchio, beets, kale and Swiss potato fondue
Seared Georges Bank Swordfish, white miso, roasted broccoli, carrots, wasabi tobiko
Cricket Creek Veal, “schnitzel”, corn stew, poached egg, zucchini and caper jus
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