Dinner Menu

Saturday, March 24th, 2012

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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