Dinner Menu
Thursday, March 8th, 2012
Small Plates
10.
Jerusalem Artichoke and Black Truffle Soup
Parmesan flan toast, black pepper
Non-Traditional Charcuterie Plate
chicken wing and liver pate, foie gras and chicken spam, rather traditional accompaniments
Pork and Cornmeal Scrapple
spicy bacon ketchup, slow poached egg, buttered store bought English muffin
Dad’s Apple Salad
Ioka Farm maple dressing, hazelnuts, peanuts, sage and currants
Roasted Beets and California Mango Vinaigrette
feta, yogurt, blood orange, sunflower seeds and winter squash mousse
Fried Jalapeno and Rabbit Sausage Tacos
refried beans, slaw, pickled jalapeno and almond romesco
Snow Peas and White Miso
carrots, wasabi tobiko and toasted sesame
Pear and Black Radish
pumpkin seeds, green leaf, Great Hill blue cheese, bacon, red wine vinaigrette
Turkey Nuggets
cranberry chutney, turkey gravy
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Ruffle pasta, leeks, porcini and Vermont rabbit
Torchio, peas (frozen, commodity), smoked ham, pecorino and cream
Spaetzle, mushrooms, brown butter, barley and sage
Plates
25.
Pan Roasted East Coast Skate Wing
smoky pickled cabbage, caper crushed Yukon golds, beet “tartare”, lentils and thyme
Fried Confit of Niman Ranch Pork Spare Ribs
grits, collards greens, smoky tomato glaze
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