Dinner Menu
Wednesday, March 28th, 2012
Small Plates
10.
Warm Maplebrook Mozzarella
watercress, garlic chive pistou, crumbs
Duo of Hummus
chickpea and yellow split pea hummus, toasts, olives
Charred Octopus
veal sausage, 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
Spaetzle and Eggs
Berle farm solar powered Crowdie, black truffle
Turkey Nuggets
turkey gravy and slaw
Savory Greek Yogurt Panna Cotta
grapefruit, fried kale, hazelnuts
Chicken liver and almond pate 10. Sourdough toasts 2. Garlic, almond and bread soup 8.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, 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
bacon and 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 Diver Scallops
seafood sausage, old fashioned potato gratin, braised Swiss chard, spring garlic greens
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