Dinner Menu
Tuesday, March 20th, 2012
Small Plates
10.
First of the Season Local Spinach
radish, “creamy” garlic chive vinaigrette, black pepper, crumbs
Chicken Wing Confit Charcuterie
terrine of foie gras and wing, rillette, pate, pickles, jam and toast
Duo of Hummus
Chickpea and yellow split pea hummus, toasts, olives and sun dried tomatoes
Fluke Sashimi
avocado, cilantro, jalapeno, almond romesco and tortilla variations
The Berry Patch Young Spicy Greens
white miso vinaigrette, fried oyster mushrooms, sesame
Savory Yogurt Panna Cotta
grapefruit, herbs, black radish, peppercress, orange juice and EVOO
Turkey Nuggets
turkey gravy, cranberry, cabbage slaw
Pan Fried Pork Scrapple
bacon ketchup, egg and buttered toast
Sourdough toasts 2. Lentil and lamb soup 8. Menu tasting 35./50.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, whey braised Cricket Creek veal, local broccoli rabe, white beans, parsley
Semolina gnocchi, braised chicken, Swiss chard, pecorino, chili flakes and lemon
Plates
25.
Black Queen Angus “London Broil” (rare)
roasted garlic puree, crushed potatoes, red wine butter, smoky onions and crimini mushrooms
Pan Roasted Diver Scallops
pea shoot pesto, radish, parmesan aranacini and young mustard greens
Roasted Local Veal Schnitzel
spaetzle, cabbage, iceberg lettuce, anchovy, deviled eggs, mustard
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