Dinner Menu
Friday, May 11th, 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
Radish Salad
radish green pesto, marinated white anchovies, currants, nettle panna cotta
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
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
Pan Seared Long Island Duck Breast
arugula, turnips, gingered rhubarb puree, balsamic and roasted onion
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