Dinner Menu
Thursday, February 16th, 2012
Small Plates
10.
White rabbit chili, 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
Pan Seared Domestic Calamari
Chickpea fries, lamb sausage, yogurt
Charcuterie Plate
foie gras and chicken liver parfait, Raven and Boar pork terrine, rabbit and chicken wing torchon
Beet Tartare
quinoa, horseradish, lemon, poppy, pickled egg, fried chevre and quark
Black Queen Angus Veal Meatballs
warm potato and clam salad
Sourdough toasts 2. Menu Tastings Available 35./50.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, duck confit, lentils and pickled cabbage
Cream cheese cavatelli, smoked bluefish, red onions, capers and everything crumbs
Pappardelle, smoky mushrooms, kale and goat cheese
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
grits, spicy swiss chard, bacon maple gastrique
Seared NEFF Beef
vaguely Asian flavors, crispy rice, soy crème, wasabi tobiko, petite stir-fry
Bacon Poached Montauk Spanish Mackerel
split pea and giant lima bean risotto, ham, crispin apple salad
Seared Chesapeake Bay Wild Striped Bass
marinated mussels, orange and spiced carrot “broth”, black olives, shaved 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