Dinner Menu
Saturday, May 5th, 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
Fried Rawon Brook Chevre
frisee, rhubarb, balsamic, pumpkin seed, roasted onion and mint
Vivian’s Fiddlehead Fern “Stir Fry”
store bought seaweed salad, slow poached egg, vaguely Asian flavors, oyster mushroom, wasabi tobiko
Pork scrapple 10. Jalapeno nacho tacos, almond romesco 10. Sourdough toast 2.
Mid
15.
Roasted Veal Sweetbreads
lentil, red wine, carrot, yogurt, horseradish
Sautéed Australian Lamb Leg
green olive and roasted garlic puree, braised celery, Great Hill blue, crumble fries
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.
Roasted Cavandish Quail
ham, peas from the freezer, pea shoots and pistachios
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