Dinner Menu
Friday, February 17th, 2012
Small Plates
10.
Carrot and orange soup, marinated mussels, black olives
Jalapeno “Popper” Tacos
almond romesco, refried beans, cheddar and slaw
Crispy Rawson Brook Chevre
pears, endive, walnuts, herbs, sherry and black radish
Pan Seared Domestic Calamari
fried chickpeas, lamb sausage, yogurt
Charcuterie Plate
foie gras and chicken liver parfait, Raven and Boar pork terrine, rabbit and chicken wing torchon
Dad’s Apple Salad
Ioka Valley maple, currants, peanuts, hazelnuts and mint
Black Queen Angus Veal Meatballs
warm potato and clam salad
Hot Pickled Trout
cream cheese cavatelli, capers, smoked bluefish and everything crumbs
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, duck confit, lentils and pickled cabbage
Pappardelle, smoky mushrooms, kale and goat cheese
Orecchiette, pork sausage, chilies, green olives, white beans and broccoli
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
grits, spicy Swiss chard, bacon maple gastrique
Petite Loin of New Zealand Red Venison (very rare)
red wine and saffron poached pears, watercress puree and fennel
Bacon Poached Montauk Spanish Mackerel
split pea risotto, ham, crispin apple
Seared Chesapeake Bay Wild Striped Bass
grapefruit, beet and quinoa “tartare”, horseradish, quark, lemon and poppy
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