Dinner Menu
Thursday, April 26th, 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
Smoked Potato, Leek and Arctic Char “Chowder”
char confit, crimini mushroom
Crispy Rawson Brook Chevre
toasted fennel seed, Berry Patch young lettuces, local honey, oranges
Broccoli, Trout and Almonds
commodity broccoli, stem frittata, almonds, croquettes “almondine”, lemon and caper
Fried oyster tacos, almond romesco 10. Greens with vin 8. Sourdough toast 2.
Mid
15.
Slow Poached Egg and Florida Frog Legs
Vivian’s fiddlehead ferns, ham, tarragon, pistachio
Smoky Pickled Scallop
vaguely Asian flavors, brown rice, wasabi tobiko, peas from the freezer
Pasta
20.
Semolina gnocchi, mushrooms, smoked onions, spinach and Berle Farm Crowdie
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, crumbs, pecorino and black peppers
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 mussel 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