Dinner Menu
Sunday, March 18th, 2012
Small Plates
10.
Kabocha squash soup, cioppino flavors
Lentil, cabbage and red wine stew, peppered lamb
Roasted Cellared Beets
yogurt, feta, mango vinaigrette, radish and sunflower seeds
Veal Chorizo and Nacho Tacos
refried beans, iceberg lettuce, cheddar, pickled jalapeno and almond romesco
Chicken Wing Confit Charcuterie
terrine of foie gras and wing, rillette, pate, pickles, jam and toast
Chickpea Hummus
chickpea and rice crisps, curry, olives, EVOO
Turkey Nuggets
turkey gravy, cranberry, slaw
Pork Scrapple
bacon ketchup, fried egg and buttered toast
Sourdough toasts 2. Menu tasting 35./50.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Torchio, creamed peas, ham, pecorino and black pepper
Spaetzle, mushrooms, brown butter, barley and Berle Farm Crowdie
Linguini, Black Queen Angus beef Bolognese, garlic crumbs
Semolina gnocchi, braised chicken and cabbage, stout glazed carrots, mustard
Plates
25.
Pan Roasted Breast of Misty Knoll Chicken
Parmesan arancini, avocado “aioli”, last summer’s hot sauce, pea shoots
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