Dinner Menu

Tuesday, May 29th, 2012

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Small Plates


Braised Woven Roots Japanese Turnips

portobello confit, Swiss chard pickle, “Hahn” sauce

Overmeade Gardens Asparagus Soup

mascarpone and spring onions

Woven Roots Spinach Salad

warm bacon vinaigrette, slow poached egg, lentils, Great Hill Blue


Seafood Charcuterie

trout rillettes, wild king salmon “salad”, smoke pickled diver scallop, seasonal accompaniments

Spicy Pork Meatballs

rice noodles, “Thai” flavors, crushed peanuts

            Sourdough toasts (2.)            Fried oyster tacos, almond romesco (10.)            Greens with vinaigrette (8.)



Marinated Overmeade Gardens Asparagus

egg ravigot, Jonah crab, quinoa, salsa verde crumbs




Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, braised chicken, chicken “demi”, collard greens

Semolina gnocchi, nettle and sunflower seed pesto, asparagus, kale, Berle Farm Crowdie

Linguini, NEFF beef Bolognese, pecorino,  garlic crumbs




Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Pan Roasted Montauk Spanish Mackerel

veal chorizo “stew”, jalapeno emulsion, tortilla stuffing, pickled fresh coriander berries

Steamed Rhode Island Hake

white beans, saffron, caper, golden raisin, chili flakes, black olives, arugula


Pan Roasted NEFF Beef

white miso, fried squash blossoms, asparagus, English peas from the freezer and sweet rice


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