Dinner Menu
Saturday, April 28th, 2012
Small Plates
10.
Vermont Rabbit Meatballs
cauliflower “kraut”, creamed mustard greens, french fry croutons
Hazelnut and Duck Liver Pate
pickles, jam, toasts and mustard
Smoked Potato, Leek and Arctic Char “Chowder”
char confit, barley, mushrooms
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 jalapeno tacos, almond romesco 10. Sourdough toast 2.
Mid
15.
Slow Poached Egg and Florida Frog Legs
Vivian’s fiddlehead ferns, ham, tarragon, pistachio
Smokey Pickled Scallop
vaguely Asian flavors, brown rice, wasabi tobiko, peas from the freezer
Pasta
20.
Semolina gnocchi, ramps, Raven and Boar pork sausage, braising greens, Berle Farm Crowdie
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, crumbs, pecorino and black pepper
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, slaw, peach and smoked molasses glaze
Butter Poached Farm Raised Idaho Trout
warm lentil, leek and mussel salad, horseradish, Greek yogurt, fennel and pickled beets
Roasted Raven and Boar Pork Loin
Louisiana crawfish rice, light roux, wilted escarole
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