Dinner Menu
Tuesday, March 6th, 2012
Small Plates
10.
Roasted Beet “Sundae”
walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins
Non-Traditional Charcuterie Plate
chicken wing and liver pate, foie gras and chicken spam, rather traditional accompaniments
Cherry and Applewood Smoked Spanish Mackerel
onions, capers, lemon, everything and cream cheese “strudel”
Dad’s Apple Salad
Ioka farm maple dressing, hazelnuts, peanuts, sage and currants
Fried Jalapeno and Rabbit Sausage Tacos
refried beans, slaw, pickled jalapeno and almond romesco
Roasted Lamb Neck
black olives, feta, pickled pepper puree from the summer
“Franks and Beans”
slow poached egg, pork liver toast and bacon candy
Turkey Nuggets
cranberry chutney, turkey gravy
Sourdough toasts 2. Popcorn, leek and truffle soup 10. Menu tasting 35.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, Black Queen Angus beef Bolognese, garlic crumbs
Ruffle pasta, leeks, porcini and Vermont rabbit, Great Hill blue
Torchio, peas (frozen, commodity), smoked ham, pecorino and cream
Spaetzle, mushrooms, brown butter, barley and sage
Plates
25.
Roasted Diver Scallops
marinated eggplant, yogurt and cauliflower puree, spiced chickpea stew, sumac
Seared Golden Tile Fish
smokey pickled cabbage, fingerling potatoes, melted onions, duck confit, bordelaise butter
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