Dinner Menu
Friday, May 4th, 2012
Small Plates
10.
Duck and Chicken Rillettes
classic duck with prune and balsamic, chicken curry with walnuts and raisin, toasts
Farmer Rich’s Nettle and Whey Soup
warm ricotta, gremolata
Radish, Trout and Almonds
marinated white anchovies, broccoli stem frittata, almonds, croquettes “almondine” and caper
Raven and Boar Farm Scrapple of “Tete de Cochon”
bourbon soaked raisins and barley, frisee, smoked vinaigrette, fried onions
Fried calamari, olive 10. Jalapeno nacho tacos, almond romesco 10. Sourdough toast 2.
Mid
15.
Roasted Cavandish Quail
ham, peas from the freezer, tarragon, pea shoots and pistachios
Roasted Veal Sweetbreads
lentil salad, red wine, carrot, yogurt, horseradish
Roasted Australian Lamb Leg
potato latke, green olive and roasted garlic puree, Rawson Brook chevre
Pasta
20.
Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, braised rabbit, pecorino, cream, arugula and black pepper
Plates
25.
Pan Roasted Breast of Misty Knoll Chicken
extra skin, Maine bean stew, fiddlehead fern and oyster mushroom sauté
Steamed Rhode Island Hake
mussel and crawfish risotto, Shaker Mountain dilly beans, oranges, micro kohlrabi greens
Fried Confit of Niman Ranch Pork Spareribs
coleslaw, baked beans, maple sweet and sour
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