Dinner Menu
Friday, May 18th, 2012
Small Plates
10.
Long Island Duck Liver and Pumpkin Seed Pate
seasonal accompaniments, toast
Woven Roots Radish and Potato Caesar Salad
garlic crumbs, Dave’s Caesar, parmesan, lentils, deviled eggs and marinated white anchovies
Roasted Overmeade Gardens Asparagus
warm Rawson Brook chevre, lemon, EVOO , sunflower seed and turnip green pesto
Cured Lamb Neck “Pastrami”
broccoli rabe, golden raisins, barley and caraway mustard
Chicken, Asparagus and Matzo Ball Soup
Greens with vinaigrette (8.) Sourdough toasts (2.) Duck skin tacos, almond romesco (10.)
Mid
15.
Roasted Raven and Boar Whey Fed Pork Belly
miso and split pea, peanuts, bok choy, frog legs
Asparagus and Duck Confit
slow poached egg, chives, buttered toast and red wine
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
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