Dinner Menu

Saturday, April 28th, 2012

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Small Plates



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.




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




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




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