Dinner Menu
Wednesday, August 31st, 2011
Small Plates
10.
Fried Oyster Tacos, dressed lettuce, almond romesco and jalapeno
NJ Tuna Tataki, roasted cherry tomatoes, vanilla, citrus and saffron
Veal Schnitzel, pickled veggies, egg salad
Overmeade Tomatoes, warm chevre, basil, black pepper, lemon dressing
Chicken Liver and Pecan Pate, mostarda, pickled fruits
Split Pea Hummus, pita, marinated olives
Romanian Frying Pepper Tortilla, lamb sausage and eggplant
Berleberg (extra aged cow’s milk cheese from Hoosic NY), strawberry balsamic jam, toasts
Rice and Pork Confit Croquettes, sambal honey, lemongrass, lime, okra and watermelon
Beet Salad, Berry Patch melon, fennel, lemon cucumbers, poppy seed yogurt, sunflower
Sourdough toasts 2.
Pasta
20.
Penne, bone marrow tomato sauce, salami crumbs
Roasted corn risotto, cherry tomatoes
Linguini, local tomato sauce, roasted garlic, High Lawn ricotta and Parmesan
Semolina dumplings, braised Vermont rabbit and leeks
Orecchiette, swordfish and tuna “puttanesca”, parsley
Herb spaetzle, chicken of the woods mushrooms, brown butter, potatoes
Plates
25.
Crispy Vermont Quail, artisan buttermilk, blue cheese kale, beets, balsamic figs
Scallops, white miso, edamame, scallion, oranges and soy braised carrots
Roasted Trout, tomatillo salsa, crispy masa, pumpkin seeds and cilantro
Sautéed Local Veal, Caesar crushed potatoes, broccoli and leeks
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