Dinner Menu
Friday, January 6th, 2012
Small Plates
10.
White bean and garlic soup, whey, black olive oil, pecorino and salami toast
Red wine beet soup, crème fraiche, dill 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
Pickled Exotic Mushrooms
fennel, micro greens, parmesan, Jonah crab and orange
Duck and Foie Gras “Scrapple”
Carol’s walnut bran muffins, blueberry gastrique
Cricket Creek Cheeses
strawberry balsamic jam, raisin chutney, toasts
Mighty Food Farm Roasted Beet Panna Cotta
more beets, quinoa, horseradish, pistachio and grapefruit
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
Linguini, bone marrow tomato sauce, biscotti crumbs
Penne, roasted tomato, High Lawn ricotta, Parmesan
Cheddar spaetzle, broccoli, potato, cornichons and brown butter
Venison chili, couscous, giant Peruvian lima and red kidney beans
Plates
25.
Fried Niman Ranch Pork Spare Rib Confit
Proper black pepper grits, smoky Brussels sprouts and bacon vinaigrette
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