Dinner Menu
Sunday, May 13th, 2012
Small Plates
10.
Duck Liver, Pumpkin Seeds and Currant Mousse
seasonal accompaniments, store bought white bread toast
Radish and Potato Caesar Salad
garlic crumbs, Dave’s Caesar, parmesan, bulgur and marinated white anchovies
Crispy Rawson Brook Chevre
turnip green and sunflower seed pesto, arugula, orange vinaigrette
Trout Pate
pickled beets, cauliflower “kraut”, horseradish and matzo
Warm Bacon, Asparagus and Frisee Salad
slow poached egg, cheddar quesadilla, last season’s hot sauce
Mixed greens with vinaigrette (8.)
Mid
15.
Fried Soft Shell Crab
hazelnut aioli, marinated chickpeas, caper and lemon
Seared Diver Scallops
almond romesco, marinated Woven Roots Spring onions, fried jalapeno, white polenta
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, peas from the freezer, braising greens, green olives, Berle farm crowdie
Spaetzle, pork confit, cornichons, mustard and smoky pickled cabbage
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
coleslaw, baked beans, maple sweet and sour
Long Island Duck Breast
Japanese turnips, quinoa, asparagus and gingered rhubarb puree
Pan Seared NEFF Beef
mushrooms, roasted garlic, lentils and Great Hill Blue, creamed ramp greens
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