Dinner Menu
Saturday, March 17th, 2012
Small Plates
10.
White miso and potato soup, potato skins, sesame – seaweed salt and wasabi tobiko
Lentil, cabbage and red wine stew, peppered lamb
Roasted Cellared Beets
snow peas, pea shoots, lemon, grapefruit and blood orange, yogurt
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, feta
Chicken Wing Confit Charcuterie
terrine of foie gras and wing, rillette, pate, pickles, jam and toast
Chickpea Hummus
olives, rice crisps, sun dried tomatoes and EVOO
Marinated Cricket Creek Veal (rare)
Shaker Mountain dilly beans, anchovy vinaigrette, Parmesan, basil seeds
Fried Skate
spicy “avocado” aioli, lemon
Sourdough toasts 2. Green leaf and vinaigrette 8.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Torchio, cream peas, ham, pecorino and black pepper
Spaetzle, mushrooms, brown butter, barley and Berle Farm Crowdie
Linguini, Black Queen Angus beef Bolognese, garlic crumbs
Plates
25.
Pan Roasted Breast of Misty Knoll Chicken
boiled cabbage, stout braised carrots, crushed potatoes, mustard
Crispy Confit of Niman Ranch Pork Spare Ribs
collard greens, smoked maple gastrique and polenta
Pan Roasted Golden Tilefish
Parmesan arancini, kale, Kabocha squash puree, cioppino flavors
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