Dinner Menu
Wednesday, May 2nd, 2012
Small Plates
10.
Vermont Rabbit Meatballs
cauliflower “kraut”, creamed mustard greens, French fry croutons
Farmer Rich’s Nettle and Whey Soup
warm ricotta beignets, gremolata
Broccoli, Trout and Almonds
commodity broccoli, stem frittata, almonds, croquettes “almondine”, lemon and caper
Fried Jalapeno Tacos
almond romesco, refried beans, dressed lettuces, pickled jalapenos, cheddar
Raven and Boar Farm Scrapple of “Tete de Cochon”
radish, balsamic, rhubarb, barley and bourbon soaked raisins
Fried calamari, olives 10. Greens with vinaigrette 8. Sourdough toast 2.
Mid
15.
Roasted Cavandish Quail
ham, peas from the freezer, tarragon, pea shoots and pistachios
Rabbit Thigh Schnitzel
porcini spaetzle, potato, marinated white anchovy, slow poached egg, crumbs
Pasta
20.
Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie
Penne, roasted tomato, High Lawn ricotta, Parmesan
Plates
25.
Pan Roasted Breast of Misty Knoll Chicken
extra skin, Maine bean stew, fiddlehead fern and oyster mushroom sauté
Steamed Rhode Island Hake
crawfish and cauliflower rice, Shaker Mountain dilly beans, oranges, micro kohlrabi greens
Roasted NEFF Sirloin “Flap”
potato latke, green olives, escarole, roasted garlic, arugula and mustard
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnessBefore 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