Dinner Menu
Thursday, May 17th, 2012
Small Plates
10.
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.)
Mid
15.
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
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
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, 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