Dinner Menu
Thursday, May 10th, 2012
Small Plates
10.
Duck and Chicken Charcuterie Plate
chicken liver and pecan pate, duck rillettes, curried chicken rillettes, seasonal accompaniments, toast
Sticky Rice and Chicken Wing Croquettes
last season’s hot sauce, Great Hill blue cheese, carrot mousse
Lamb Meatballs
mint and Berle farm yogurt, spicy green beans, bulghur wheat
Farmer Rich’s Panna Cotta
radishes, sunflower seeds, marinated white anchovies, currants and pecorino
Greens with vinaigrette 8. Nacho tacos, almond romesco 10. Sourdough toast 2.
Mid
15.
Tempura of Soft Shell Crab
hazelnut aioli, Berry Patch mache, caper and lemon
First of the Season Overmeade Gardens Asparagus
Louisiana crawfish, lots of butter, slow poached egg and chives
Pasta
20.
Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, pecorino, garlic crumbs
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
coleslaw, baked beans, maple sweet and sour
Pan Seared NEFF Beef
potato puree, mushrooms, roasted garlic, Matty’s asparagus
Roasted Diver Scallops
veal chorizo and hominy stew, roasted Woven Roots spring onions, cilantro, jalapeno
Smoke Poached Farm Raised Trout
peas from the freezer, black pepper polenta, dill, Jonah crab, pickled cabbage
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before 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