Dinner Menu
Friday, March 23rd, 2012
Small Plates
10.
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
Fried Oyster and Oyster Mushrooms
sesame miso “aioli”, spicy young greens
Veal Sausage Tacos
refried beans, almond romesco, cilantro, cheddar and jalapeno
Savory Yogurt Panna Cotta
grapefruit, mint, black radish, orange juice and EVOO
Fried Local Veal Schnitzel
egg salad, young mustard greens and anchovy vinaigrette
Sliced Black Queen Angus London Broil (rare)
roasted onions, cold roasted garlic “creamed spinach”, peppercress, feta
Seared East Coast Calamari
avocado, last summer’s hot and sweet pepper sauce, giant lima beans, sunflower seeds
Pan Fried Pork Scrapple
bacon ketchup, egg and toasted store bought potato bread
Sourdough toasts 2. Turkey “nuggets” 10. Menu tasting 35./50.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Pizzichi di Farro, whey braised pork shank ragout, local broccoli rabe, white beans
Strozzapreti, grass fed and finished beef Bolognese, crumbs, pecorino
Plates
25.
Sautéed Diver Scallops
fricassee of Yukon Golds, capers, lemon, tarragon, pea shoots and commodity pea puree
Crispy Confit of Niman Ranch Pork Spare Ribs
black eyed peas, polenta and maple gastrique
Steamed Rhode Island Hake
littleneck clam and bacon “stew”, garlic chive quinoa, semolina gnocchi
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