Dinner Menu
Wednesday, January 11th, 2012
Small Plates
10.
Red wine beet soup, black pepper and dill butter
Lamb merguez and beef chili, eggplant and couscous
Chicken Skin Tacos
almond romesco, refried beans, jalapeno and slaw
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants and mint
Chicken Liver and Foie Gras Pate
chutney, jam and toast
Fried Maple Brook Mozzarella
smoked portobella, pepperoni stew and white bread garlic toasts
Mighty Food Farm Roasted Beet Panna Cotta
more beets, quinoa, horseradish, pistachio and grapefruit, pea shoots
Lightly Seared Generic Romaine
garlic crumbs, Great Hill blue cheese, chopped bacon and roasted onions
Sourdough toasts 2.
Pasta
20.
Orecchiette, burnt garlic and acorn squash “cream”, kale and chevre
Penne, roasted tomato, High Lawn ricotta, Parmesan
Cheddar spaetzle, broccoli mac and cheese, crispy potatoes, cheddar curds
Plates
25.
Fried Niman Ranch Pork Spare Rib Confit
proper black pepper grits, maple gastrique, Woven Roots spinach
Butter Poached Farm Raised Idaho Trout
smoky Brussels sprouts, porcini mustard and lentils
Pan Roasted Misty Knoll Chicken Breast
extra skin, onion soubise, winter vegetable latke, Japanese turnips and apples
Seared NEFF Beef
potato, black eyed pea and beet hash, brisket gravy, cipollini onions, thyme
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 7%, 6.25% MA and .75% Local