Dinner Menu
Saturday, March 24th, 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
Fried Oyster Mushrooms
sesame miso “aioli”, spicy young greens
Veal Sausage Tacos
refried beans, almond romesco, cilantro, iceberg, cabbage and jalapeno
Savory Yogurt Panna Cotta
grapefruit, mint, black radish, orange juice and EVOO, peppercress
Sliced Black Queen Angus London Broil (rare)
roasted onions, roasted garlic “cream”, watercress, feta
Seared Diver Scallop
marinated squid and giant white beans, last summers hot and sweet pepper sauce
Turkey Nuggets
turkey gravy, cranberry and slaw
Sourdough toasts 2. Garlic and bread soup 8.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Pizzichi di Farro, whey braised pork shank ragout, local broccoli rabe, white beans
Linguini, grass fed and finished beef Bolognese, crumbs, pecorino
Spaetzle, rabbit, chopped littleneck clam and bacon “stew”, chilies
Plates
25.
Crispy Confit of Niman Ranch Pork Spare Ribs
black eyed pea salad, polenta and maple gastrique
Roasted Rhode Island Hake
commodity pea puree, capers, raisins, curry, kaffir lime, pea shoots, herbed quinoa
Roasted Cricket Creek Veal and Schnitzel
potatoes, crushed eggs, anchovy and wilted mustard greens
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