Dinner Menu
Tuesday, May 29th, 2012
Small Plates
10.
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.)
Mid
15.
Marinated Overmeade Gardens Asparagus
egg ravigot, Jonah crab, quinoa, salsa verde crumbs
Pasta
20.
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
Plates
25.
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