Dinner Menu
Saturday, May 19th, 2012
Small Plates
10.
Chicken Liver and Pecan Pate
seasonal accompaniments, toast
Woven Roots Radish and Potato Caesar Salad
garlic crumbs, Dave’s Caesar, parmesan, lentils, deviled eggs and marinated white anchovies
Raw Asparagus Salad
white beans, capers, crispy chevre, arugula
Cured Lamb Neck “Pastrami”
broccoli rabe, golden raisins, barley and caraway mustard
Chicken and Matzo Ball Soup
Greens with vinaigrette (8.) Sourdough toasts (2.) Pork belly tacos, almond romesco (10.)
Mid
15.
Crispy Veal SweetBreads
our version of ranch, carrot mousse, last season’s hot sauce, celery
Asparagus and White Miso Risotto
fried onions, slow poached egg, more asparagus and peanuts
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, pork confit, cornichons, mustard and smoky pickled cabbage
Semolina gnocchi, bitter green and sunflower seed pesto, asparagus, Berle Farm Crowdie
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
polenta, asparagus, green olive and garlic “brodo”
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