Dinner Menu
Wednesday, February 15th, 2012
Small Plates
10.
Miso and Swedish turnip Soup, wakame seaweed and toasted sesame butter
White rabbit chili, crushed cumin, crème fraiche
Pear Salad
Great Hill Blue, watercress, black radish, walnuts, pumpkin seeds and sherry
Winter Lettuces and Herbs
fennel, champagne vinaigrette, grapefruit
Jalapeno “Popper” Tacos
almond romesco, refried beans, cheddar and slaw
Charcuterie Plate
foie gras and chicken liver parfait, Raven and Boar pork terrine, rabbit and chicken wing torchon
Beet and Beef Tartare
quinoa, horseradish, lemon, poppy, pickled egg
Black Queen Angus Beef Meatballs
tomato and bone marrow, parmesan crumbs
Split Pea and Giant Lima Bean Risotto
sautéed ham, slow poached egg
Sourdough toasts 2. Fried chickpeas, curry 3. Fried chevre, quark 3.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, duck confit, lentils and pickled cabbage
Orecchiette, spicy sausage, white beans, green olives and broccoli
Cream cheese cavatelli, smoked bluefish, red onions, capers and everything crumbs
Pappardelle, smoky mushrooms, kale and goat cheese
Plates
25.
Seared NEFF Beef
vaguely Asian flavors, crispy rice, soy crème, wasabi tobiko, petite stir-fry, pea shoots
Seared Wild Striped Bass
marinated mussels, orange and spice carrot “broth”, black olives, fennel
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