Dinner Menu
Thursday, January 5th, 2012
Small Plates
10.
White bean and burnt garlic soup, whey, black olive oil, pecorino and salami toast
Pickled beet soup, crème fraiche, dill, spaetzle and black pepper
Fried East Coast Oyster Tacos
almond romesco, jalapeno and slaw
Dad’s Apple Salad
hazelnuts, sunflower seeds, maple vinaigrette, currants and mint
Warm Maplebrook Mozzarella
smoked portobello mushroom confit, kale, sundried tomatoes and arugula puree
Charred Confit of Portuguese Octopus
pickled exotic mushrooms and fennel salad, micro sambuca greens, oranges
Duck and Foie Gras “Scrapple”
Carol’s walnut bran muffins, blueberry gastrique
Mighty Food Farm Roasted Beet Panna Cotta
more beets, quinoa, horseradish, pistachio and grapefruit
Berry Patch Lettuces
banyuls, pomegranate, pumpkin seeds and Great Hill blue
Sourdough toasts 2.
Pasta
20.
Orecchiette, butternut “mac and cheese”, aged cheddar, maple gastrique, crushed pretzels
Linguini, bone marrow tomato sauce, biscotti crumbs
Penne, roasted tomato, High Lawn ricotta, garlic, Parmesan
Strozzapretti, cauliflower, raisins, leeks and Jonah crab
Plates
25.
Seared Petite Filet of Venison (rare)
golden beet kraut, roasted potatoes, burnt garlic crema, black pepper
Sautéed Monkfish
sweet and sour veal sweetbreads, Parmesan risotto, shaved Brussels sprouts
Roasted Massachusetts Diver Scallops
heirloom turnip creamed lentils, Shaker Mountain pea shoots
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