Dinner Menu
Friday, September 30th, 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 Hake Tacos, jalapeno, slaw, almond romesco
Marinated Berry Patch Cauliflower, lamb sausage, pickled sweet pepper, cucumber
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
Roasted Delicata Squash, onion, rock shrimp, pumpkin seed vinaigrette and feta
“Tete de Cochon” (rich pork terrine), mustard, Mitchell family pear sauce, toasts
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Sourdough toasts2.
Pasta
20.
Garganelle, spicy veal, lemon and ricotta ragout
Pizzichi di Farro, Jerusalem artichoke “cream”, Grano Padano, kale
Spaetzle and braised Vermont rabbit
Chicken and mushrooms, semolina gnocchi
Eggplant “Parm”, more parm
Orecchiette, roasted bone marrow tomato sauce, salami crumbs
Plates
25.
Seared PEI Swordfish, roasted tomato fondue, olives, sweet corn, fennel and cauliflower
Misty Knoll Chicken Breast, extra skin, Japanese and Gilfeather turnips, crimini mushrooms
Veal Schnitzel, anchovy braised broad beans, leeks, cabbage and carrots
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