Dinner Menu
Sunday, April 29th, 2012
Small Plates
10.
Vermont Rabbit Meatballs
cauliflower “kraut”, creamed mustard greens, French fry croutons
Hazelnut and Chicken Liver Pate
pickles, jam, toasts and mustard
Farmer Rich’s Nettle and Whey Soup
warm ricotta, lemon, parsley and EVOO
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, hominy and veal chorizo, dressed lettuces, pickled jalapenos from the bodega
Greens with vinaigrette 8. Sourdough toast 2.
Mid
15.
Slow Poached Egg and Florida Frog Legs
Vivian’s fiddlehead ferns, ham, tarragon, pistachio, peas from the freezer
Roast Loin of Pork from Raven and Boar Farm
sautéed spinach, mint, currants, rhubarb, duck skin bacon and balsamic
Pasta
20.
Semolina gnocchi, ramps, 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, molasses sweet and sour
Butter Poached Farm Raised Idaho Trout
warm lentil and mussel salad, horseradish, Greek yogurt, fennel and pickled beets
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