Dinner Menu
Friday, May 25th, 2012
Small Plates
10.
Chicken Liver and Pecan Pate or Bluefish Rilettes
seasonal accompaniments, toast
Crispy Rawson Brook Chevre
marinated asparagus, saba, walnuts and Woven Roots spinach
Tempura of Matzo Balls
horseradish sauces, lentil and wilted escarole
Cured Leg of Australian Lamb
mint, mustard green and currant salad, barley, chilled sweet pea puree
Sourdough toasts (2.) Fried oyster tacos, almond romesco (10.) greens with vinaigrette (8.)
Raw
15.
Tataki of NEFF Beef Strip Loin
white miso emulsion, sesame rice croquettes, marinated asparagus, wasabi tobiko
Wild King Salmon Sashimi
warm chickpea and veal chorizo stew, pumpkin seed salsa verde, jalapeno
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, braised Vermont rabbit, crimini mushroom, mustard
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
Roasted Misty Knoll Chicken Breast
extra skin, white beans, asparagus, green olives and roasted garlic
Hot Smoke Pickled Trout
quinoa salad, collard greens, dilly beans, pickled egg
Pan Seared Diver Scallops
potato puree, petite Caesar, parmesan crumbs
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