Dinner Menu

Thursday, March 15th, 2012

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Small Plates


White miso and potato soup, potato skins, sesame – seaweed salt and wasabi tobiko

Lentil, cabbage and red wine stew, lamb broth

Pork and Cornmeal Scrapple

spicy bacon ketchup, fried egg, buttered store bought English muffin

Roasted Beets and California Mango Vinaigrette

feta, yogurt, blood orange, sunflower seeds

Veal Chorizo and Nacho Tacos

refried beans, iceberg lettuce, cheddar, pickled jalapeno and almond romesco

Pear and Black Radish Salad

pumpkin seeds, green leaf, red wine vinaigrette, Great Hill blue cheese

Braised Lamb Neck Brisket”

smoky pickled cabbage, crushed potatoes and mustard

Turkey Nuggets

cranberry, apples, Dijon aioli

Chicken Wing “Confit” and Liver Pate

pickles, jam, mustard and toast

Sourdough toasts 2. Green leaf and vinaigrette 8. Menu tasting 35./50.





Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, creamed peas (frozen, commodity), smoked ham, pecorino

Semolina gnocchi, mushrooms, brown butter, barley and Berle Farm Crowdie




Fried Rhode Island Skate

 carrot risotto, pea shoots, snow peas, lemon and anchovy

Pan Roasted Breast of Misty Knoll Chicken

charred avocado puree, wilted lettuces, quinoa and last summer’s hot sauce

Crispy Confit of Niman Ranch Pork Spare Ribs

collard greens, smoked maple gastrique and polenta

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