Dinner Menu
Wednesday, May 23rd, 2012
Small Plates
10.
Chicken Liver and Pecan Pate or Bluefish Rilettes
seasonal accompaniments, toast
Vermont Rabbit Meatballs
lentil Caesar, wilted escarole, crumbs, black pepper
Roasted Overmeade Gardens Asparagus
marinated white beans, capers, Rawson Brook chevre
Warm Split Pea and Chilled Sweet Pea Soup
ham, bacon, grilled cheese
Lamb Neck Pastrami
broccoli rabe, golden raisins, barley and caraway mustard
Matzo ball tempura (8.) Sourdough toasts (2.) Pork belly tacos, almond romesco (10.)
Mid
15.
Tataki of NEFF Beef Strip Loin
white miso emulsion, sesame rice croquettes, marinated asparagus, wasabi tobiko
Louisiana Crawfish and Chicken Wing “Napoleon”
slow poached egg, last season’s hot sauce, celery
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, duck confit, potatoes, mustard
Pizzich di Farro, 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
potato puree, Berry Patch kale, roasted spring onions, Great Hill blue
Roasted Misty Knoll Chicken Breast
extra skin, polenta, asparagus, green olives and roasted garlic
Hot Smoke Pickled Trout
horseradish quinoa salad, collard greens, dilly beans, pickled egg
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