Dinner Menu

Tuesday, May 1st, 2012

share this:

Small Plates



Vermont Rabbit Meatballs

cauliflower “kraut”, creamed mustard greens, French fry croutons

Farmer Rich’s Nettle and Whey Soup

warm ricotta beignets, gremolata

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, cheddar

Crispy Rawson Brook Chevre

barley, spinach, balsamic and rhubarb

Fried calamari, olives 10. Greens with vinaigrette 8. Sourdough toast 2.




Roasted Cavandish Quail

ham, peas from the freezer, tarragon, pea shoots, wilted lettuces and pistachios

Rabbit Thigh Schnitzel

porcini spaetzle, potato, marinated white anchovy, slow poached egg




Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie

Penne, roasted tomato, High Lawn ricotta, Parmesan




Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw, molasses sweet and sour

Pan Roasted Breast of Misty Knoll Chicken

extra skin, Maine bean stew, fiddlehead fern and oyster mushroom sauté

Steamed Rhode Island Hake

crawfish and cauliflower rice, Shaker Mountain dilly beans, oranges

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