Dinner Menu

Tuesday, May 15th, 2012

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Small Plates



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.)





Tempura of Soft Shell Crab

sautéed bok choy, vaguely Asian flavors

Long Island Duck Confit

quinoa, turnip green and sunflower seed pesto, roasted asparagus




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





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