Dinner Menu
Friday, March 16th, 2012
Small Plates
10.
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
Chicken Wing Confit Charcuterie
terrine of foie gras and wing, rillette, pate, pickles, jam and toast
Snow Peas and Hummus
olives, toasts, lemon, sun dried tomatoes, dilly beans
Sourdough toasts 2. Green leaf and vinaigrette 8. Turkey “nuggets” 8.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Torchio, creamed peas (frozen, commodity), smoked ham, pecorino
Spaetzle, mushrooms, brown butter, barley and Berle Farm Crowdie
Linguini, braised chicken, kabocha squash puree, garlic crumbs, cioppino spices
Plates
25.
Fried Rhode Island Skate
carrot risotto, pea shoots, 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