Dinner Menu
Wednesday, January 18th, 2012
Small Plates
10.
Buttercup, goat cheese and burnt garlic soup, pumpkin seeds
Peanut butter, broccoli and chicken stew, jasmine rice
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants and mint
Baked Pepperoni and Mozzarella
roasted eggplant, green frying peppers, roasted onions, French phyllo and sun dried tomatoes
Smoked Bluefish Pate
lentils, capers, black pepper, egg and toast
Rice and Chicken Wing Confit Croquettes
summer hot sauce, carrot, Great Hill blue cheese mousse, celery
Pickled Beef Tongue
cabbage, caraway and almost Russian dressing
Vermont Rabbit Rilettes
pickles, chutney, mustard and toasts
Beef Tartar and Wasabi Tobiko
micro arugula, jalapeno, sweet potato and kaffir soy emulsion
Sourdough toasts 2. Cricket Creek cheeses (10.)
Pasta
20.
Orecchiette, kale and sunflower seed pesto, green olives
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, duck confit, Brussels sprouts, cornichons, smoky onions and mustard
Ruffle pasta, braised rabbit and sausage, porcini cream, sage and crimini mushroom
Plates
25.
Poached Long Island Fluke
quinoa and citrus salad, vanilla, poppy seed, parsnip puree , chives and shaved kohlrabi
Pan Roasted Misty Knoll Chicken Breast
extra skin, heirloom turnip, winter vegetable stuffing, pumpkin seeds and cranberry
“Cassoulet” of Rhode Island Hake
white beans, bacon, charred octopus, spinach salad and crispy potatoes
Seared NEFF Beef
beet risotto, horseradish, button mushroom stew
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