Dinner Menu
Sunday, September 25th, 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, delicata squash, cucumber, roasted sweet peppers, feta and toasts
Chicken Liver and Hazelnut Pate, pickled fruits, mustard and toasts
Rice and Chicken Wing Confit Croquettes, carrot puree, hot sauce, Great Hill Blue and celery oil
Albacore Rillettes, curry, deviled egg salad and roasted San Marzano tomatoes
Fried Lamb Ribs, spicy honey plum glaze
Braised NEFF Pork Belly, roasted pears, Japanese turnips and smoky savory oatmeal
Sourdough toasts 2.
Pasta
20.
Penne, bone marrow tomato sauce, salami crumbs
Spaetzle, crimini and oyster mushrooms
Chicken and kale, semolina gnocchi, white beans, Dijon
Eggplant “Parm”, more parm
Orecchiette, roasted tomato, High Lawn ricotta and Parmesan
Plates
25.
Sautéed Hake, butternut, beets, cauliflower and sunchokes
Roasted Loin of Vermont Rabbit, hen of the woods mushroom, slow poached egg, kale, heirloom turnip
Braised Pork Shank, buttered sauerkraut, caraway
Seared Long Island Fluke, aka Summer Flounder, creamed corn, fennel and poppy
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