Dinner Menu
Wednesday, April 18th, 2012
Small Plates
10.
Veal Meatballs
lemon, caper, crimini mushrooms, curds,
whey braised spinach and onions, chili flakes, parmesan
Radish, White Anchovy and Pecorino
more radish, sunflower seeds, mint, currants and shaved cauliflower
Sautéed Domestic Squid
veal chorizo and hominy stew, tortilla tortilla
Fried East Coast Oyster Tacos
almond romesco, jalapeno, cilantro
Rice and Pork Croquettes
smoked molasses, slaw
Mid
15.
Roasted Rhode Island Monkfish
bone marrow and tomato fondue, truffle fry croutons, onion and parsley
Marinated NEFF Beef (rare)
vaguely Asian flavors, smoked pickled scallop, wasabi tobiko, scallion
Vermont sushi rice “salad”, pea shoots
Pasta
20.
Spaetzle and Mushrooms, smoked onions, peas from the freezer, spinach and Berle farm Crowdie
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, crumbs, pecorino
Plates
25.
Crispy Confit of Niman Ranch Pork Spare Ribs
black eyed peas, polenta, sweet and sour
Pan Roasted Misty Knoll Chicken Breast
extra skin, chicken wing and Maine bean cassoulet, Ray’s ramps, slow poached egg
Steamed Rhode Island Hake,
quinoa, Berry Patch escarole, Jonah crab, leek and yogurt soubise, grapefruit, herbs and poppy
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