Dinner Menu
Tuesday, January 3rd, 2012
Small Plates
10.
White bean and garlic soup, caper piccata
Jerusalem Artichoke bisque, black truffle, croutons
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants, mint
Warm Maplebrook Mozzarella
arugula puree, salami, olive and pepperoncini
Terrine of Vermont Rabbit and New York Veal
toasts, sage, Parmesan, pickled onions, porcini mustard
Charred Confit of Portuguese Octopus,
grapefruit, horseradish, roasted beets and quinoa
Smoked Portobello Mushroom Confit
pickled exotic mushrooms, burnt garlic, kale, sundried tomatoes and blue cheese grits
Berry Patch Lettuces
banyuls, pomegranate, pumpkin seeds and pecorino toscano
Slow Poached Egg
spaetzle and heirloom turnip, fish roe, too many herbs
Sourdough toasts 2.
Pasta
20.
Orecchiette, butternut “mac and cheese”, aged cheddar, maple gastrique, crushed pretzels
Linguini, bone marrow tomato sauce, biscotti crumbs
Rawson Brook chevre cavatelli, crimini mushrooms, black truffle, striped acorn squash puree
Penne, roasted tomato, fresh and salted ricotta, garlic, Parmesan
Strozzapretti, cauliflower, raisins, leeks and Jonah crab
Plates
25.
Seared Petite Filet of Venison (rare)
golden beet kraut, roasted potatoes, mustard crema
Beef Short Rib “Wellington”
foie gras creamed spinach, French phyllo, balsamic smoked onions, lentils
Sautéed Arctic Char
twenty four carrot risotto, oranges, black olive oil, chilies and flavors of anise
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