Dinner Menu

Friday, March 30^th, 2012

Small Plates

10.

Warm Squid and Watercress

Maplebrook mozzarella, balsamic, red onion, 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

Woven Roots Young Greens

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

Fried East Coast Oyster Tacos

almond romesco, jalapeno, dressed cabbage, cilantro

Turkey Nuggets, Rice and Pork Croquettes

smoked molasses, slaw, pickle

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, arugula -walnut pesto, chicken and Berle farm Crowdie

Linguini, NEFF beef Bolognese, crumbs, pecorino

Plates

25.

Crispy Confit of Niman Ranch Pork Spare Ribs

bacon baked black eyed peas, polenta and maple gastrique

Seared Diver Scallops

Maine bean and sweet pea “cassoulet”, crispy onions, salsa verde

Pan Roasted Misty Knoll Chicken Breast

spaetzle, braised rabbit, chilies, Swiss chard and Chinese long beans

Meat and Potatoes

Seared NEFF beef, potato gratin, steak fries and crushed potatoes, sauce bordelaise

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