Dinner Menu
Wednesday, September 28th, 2011
Small Plates
10.
Beet Sundae, sour citrus whip, caramel gastrique, cocoa nibs, walnuts and raisins
Last of the Season Corn Soup, hen of the woods mushrooms
Fried Green Tomato Tacos, slaw, jalapeno, refried beans, almond romesco
Whipped “Porcelain” Roasted Garlic, Rawson Brook chevre, oven-dried tomatoes, buttered toasts
Apple Salad, pecans, hazelnuts, maple vinaigrette, currants, rosemary and mint
Rice and Chicken Wing Confit Croquettes, carrot puree, hot sauce, Great Hill Blue and celery oil
Braised Pork Cheeks, bacon plum jam, black olive polenta
Butternut Squash Cheesecake, cauliflower and curry
Roasted Delicata Squash, pumpkin seed vinaigrette, feta, cucumbers and sweet peppers
“Tete de Cochon” (rich pork terrine), mustard, Mitchell family pear sauce, roasted onions, toasts
Sourdough toasts 2.
Pasta
20.
Pizzichi di Farro, Jerusalem artichoke cream, Grana Padano, broad beans and kale
Penne, spicy veal, lemon and ricotta ragout
Spaetzle, crimini and oyster mushrooms, crushed potatoes
Chicken and cabbage, semolina gnocchi, Dijon
Eggplant “Parm”, more parm
Orecchiette, roasted bone marrow tomato sauce, salami crumbs
Plates
25.
Seared Hake, creamed corn, cauliflower and fennel
Crispy Pork Spare Ribs, maple sweet and sour, turnips, garlic and white beans
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