Dinner Menu

Wednesday, March 28^th, 2012

Small Plates

10.

Chicken Liver and Almond Pate

pickles, jam and toast

Warm Maplebrook Mozzarella

watercress, garlic chive pistou, crumbs

Duo of Hummus

chickpea and yellow split pea hummus, toasts, olives

Charred Octopus

Last summer’s hot sauces, avocado, quinoa

The Berry Patch Spinach Salad

radish, feta, roasted onion, spiced pumpkin and sunflower seeds

Fried East Coast Oyster Tacos

almond romesco, jalapeno, dressed cabbage, cilantro

Turkey Nuggets

turkey gravy, cranberry and slaw

Vermont Rabbit Pastrami

smoky cabbage pickle and rye

Sourdough toasts 2. Garlic, almond 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, pecorino

Linguini, chopped littleneck clam and bacon “stew”, braised rabbit, chilies

Plates

25.

Crispy Confit of Niman Ranch Pork Spare Ribs

black eyed pea salad, polenta and maple gastrique

Cricket Creek Veal Schnitzel

crushed potatoes, fried eggs, anchovy, young mustard greens, lemon and veal pancetta

Seared Scallops

seafood sausage, savory yogurt panna cotta, tarragon, grapefruit, wilted spinach

Pan Roasted Misty Knoll Chicken Breast

Maine bean and sweet pea “stew” (frozen peas), extra skin, arugula, salsa verde

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