Dinner Menu
Friday, March 9th, 2012
Small Plates
10.
“Cream of” Jerusalem artichoke and black truffle soup
Fried garlic, almond and bread soup, green olive oil
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
Fried Jalapeno and Veal Chorizo
refried beans, slaw, pickled jalapeno and almond romesco
Snow Peas and White Miso
carrots, wasabi tobiko and toasted sesame
Pear and Black Radish Salad
pumpkin seeds, green leaf, Great Hill blue cheese, bacon, red wine vinaigrette
Turkey Nuggets
cranberry chutney, turkey gravy
Sourdough toasts 2. Green leaf and vinaigrette 8. Menu tasting 35./50
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
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
Pan Roasted Breast of Misty Knoll Chicken
extra skin, fingerling potatoes, duck confit, roasted garlic emulsion, squash puree
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