Dinner Menu
Saturday, February 18th, 2012
Small Plates
10.
Rutabaga and black truffle soup, slow poached egg
Jalapeno “Popper” Tacos
almond romesco, refried beans, cheddar, cilantro and slaw
Crispy Rawson Brook Chevre
beet vinaigrette, endive, pistachios, oranges, herbs and seeds
Shaved Pear and Winter Lettuces
Great Hill Blue, walnuts, pumpkins seeds, black radish and sherry
Marinated Domestic Calamari and Mussels
vaguely Asian flavors, chilled “stir fry”, wasabi tobiko
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
Caesar potato salad, pickled egg
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, duck confit, lentils and pickled cabbage
Orecchiette, pork sausage, chilies, green olives, white beans and broccoli
Ruffle pasta, braised rabbit, cream, smoky onions and mushrooms
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