Dinner Menu

Thursday, May 17th, 2012

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Small Plates



Long Island Duck Charcuterie

liver and pumpkin seed pate, rillettes, seasonal accompaniments, toast

Woven Roots Radish and Potato Caesar Salad

garlic crumbs, Dave’s Caesar, parmesan, lentils, slow poached egg and marinated white anchovies

Farm Raised Idaho Trout Pate

pickled beets, horseradish, deviled egg and matzo

Roasted Overmeade Gardens Asparagus

warm Rawson Brook chevre, lemon, EVOO , sunflower seed and turnip green pesto

Chicken, Asparagus and Matzo Ball Soup

Greens with vinaigrette (8.) Sourdough toasts (2.) Duck skin tacos, almond romesco (10.)





Tempura of Soft Shell Crab

sautéed bok choy, vaguely Asian flavors

Buffalo Frog Legs

last season’s hot sauce, pickled celery, carrot mousse, our version of ranch



Penne, roasted tomato, High Lawn ricotta, Parmesan

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, buttered peas from the freezer, Great Hill Blue, potato puree

Misty Knoll Chicken Breast

extra skin, white bean and asparagus ragout, arugula, lemon, Berle Farm Crowdie

Roasted Bluefish

wilted escarole, grapefruit, quinoa, roasted spring onions, carrot and poppy seed fondue, fennel seed

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