Dinner Menu
Wednesday, April 25th, 2012
Small Plates
10.
Radish, White Anchovy and Pecorino
more radish, sunflower seeds, mint, currants and shaved cauliflower
Pecan and Chicken Liver Pate
pickles, jam, toasts and mustard
Slow Poached Egg
Vivian’s fiddlehead ferns, ham, tarragon, pistachio and ramp oil
Berry Patch Young Lettuces
rhubarb, citrus, herbs, feta and banyuls
Mussel and Chicken “Soup”,
green olives, last season’s hot sauce, toasted fennel seed
Fried oyster tacos, almond romesco 10. Sourdough toast 2.
Mid
15.
Smoky Pickled Scallop
vaguely Asian flavors, brown rice, scallion, wasabi tobiko, micro arugula
Smoked Potato, Leek and Arctic Char Soup
char confit, barley, hazelnuts, orange, crimini mushroom and caper
Pasta
20.
Semolina gnocchi, peas from the freezer, ramp green cream, smoky mushrooms, Berle Farm Crowdie
Penne, roasted tomato, High Lawn ricotta, Parmesan
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, slaw, peach and smoked molasses glaze
Roasted Breast of Misty Knoll Chicken
extra skin, Louisiana crawfish rice, light roux, wilted escarole
Butter Poached Farm Raised Idaho Trout
warm lentil, leek and crab salad, horseradish, Greek yogurt, fennel and pickled beets
Five Course Menu Tasting; 60. Per person
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnessBefore 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