Dinner Menu
Tuesday, May 15th, 2012
Small Plates
10.
Duck Liver, Pumpkin Seed and Currant Mousse
seasonal accompaniments, toast
Woven Roots Radish and Potato Caesar Salad
garlic crumbs, Dave’s Caesar, parmesan, bulgur wheat and marinated white anchovies
Trout Pate
pickled beets, horseradish and matzo
Crispy Rawson Brook Chevre
arugula, oranges, Matty’s asparagus, pistachio butter
Greens with vinaigrette (8.) Sourdough toasts (2.) Duck skin tacos, almond romesco (10.)
Mid
15.
Tempura of Soft Shell Crab
sautéed bok choy, vaguely Asian flavors
Long Island Duck Confit
quinoa, turnip green and sunflower seed pesto, roasted asparagus
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, peas from the freezer, braising greens, green olives, Berle farm crowdie
Spaetzle, pork confit, cornichons, mustard and smoky pickled cabbage
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
coleslaw, baked beans, maple sweet and sour
Pan Seared NEFF Beef
mushrooms, roasted garlic, lentils, Great Hill Blue, potato puree
Misty Knoll Chicken Breast
extra skin, white bean ragout, Parmesan, asparagus
Roasted Bluefish
Woven Roots carrots, hazelnut emulsion, chickpeas, grapefruit
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