Dinner Menu
Friday, March 30th, 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