Dinner Menu
Wednesday, March 28th, 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