Dinner Menu
Saturday, March 3rd, 2012
Small Plates
10.
Roasted Beet “Sundae”
walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins
Fried Pig’s Trotter
cornichon egg salad, hot mustard
Crispy Mozzarella
marinated eggplant, sundried tomatoes, fennel and balsamic
“Non Traditional” Charcuterie
chicken and foie gras spam, chicken wing and liver pate, rather traditional accompaniments
Dad’s Apple Salad
Ioka farm maple dressing, hazelnuts, peanuts, sage and currants
Fried Jalapeno Tacos
refried beans, slaw, jalapeno and almond romesco, with or without veal chorizo
Roasted Lamb Neck
fingerling potatoes, black olives, feta, pickled pepper puree from the summer
Smoked Mackerel
cream cheese and everything crumb empanadas, onions
“Franks and Beans”
slow poached egg, pork liver toast and bacon candy
Venison chili 10. Sourdough toasts 2. Menu tasting 35./50.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, Black Queen Angus beef Bolognese, garlic crumbs
Spaetzle, duck confit, lentils, mustard and smoky pickled cabbage
Chicken and sausage cannelloni, beet green, rosemary and walnut pesto
Ruffle pasta, leeks, porcini and Vermont rabbit, Great Hill blue
Mac and Cheese, smoked ham, Brussels sprouts, melted onions
Plates
25.
Long Island Fluke “Tikka”
cauliflower creamed quinoa, spiced chickpea stew
Fried Confit of Niman Ranch Spare Ribs
braised kale, grits, sweet smoky tomato
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