Dinner Menu
Friday, September 23rd, 2011
Small Plates
10.
Beet Sundae, sour citrus whip, caramel gastrique, cocoa nibs, walnuts and raisins
Fried Green Tomato Tacos, slaw, jalapeno, refried beans, almond romesco
Apple Salad, pecan, maple vinaigrette, currants, rosemary and mint
Split Pea Hummus, deilcata, cucumber and sweet pepper salad, feta and toasts
Chicken Liver and Hazelnut Pate, pickled fruits, mustard and toasts
Hen of the Woods Mushrooms, creamed corn, slow poached egg, Grana Padan0
Rice and Chicken Wing Confit Croquettes, carrot puree, hot sauce, Great Hill Blue and celery oil
Albacore Rillettes, cauliflower, deviled egg salad and roasted San Marzano tomatoes
Crispy Lamb Spare Ribs, spicy honey plum glaze
Braised NEFF Pork Belly, roasted pears, Japanese turnips and smoky savory oatmeal
Sourdough toasts 2.
Pasta
20.
Linguini, bone marrow tomato sauce, salami crumbs
Spaetzle, crimini and oyster mushrooms, crushed potato
Chicken and broccoli, semolina gnocchi, white beans, Dijon
Eggplant “Parm”, more parm, more mozzarella
Orecchiette, roasted tomato, High Lawn ricotta and Parmesan
Plates
25.
Sautéed Trout, Gilfeather turnip creamed kale, butternut squash, poppy and Jerusalem artichokes
Braised Pork Shank, cabbage and potato “kraut”, fennel, caraway and mustard salad
Seared Long Island Fluke, aka Summer Flounder, olive polenta, broad beans, 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