Dinner Menu
Wednesday, May 9th, 2012
Small Plates
10.
Duck and Chicken Charcuterie Plate
chicken liver and pecan pate, duck rillettes, curried chicken rillettes, seasonal accompaniments, toast
Sticky Rice and Chicken Wing Croquettes
last season’s hot sauce, Great Hill blue cheese, carrot mousse
Warm Frisee Salad
slow poached egg, bacon, red wine, crumbled fries, radish and lentil
DABA’s Whitefish Roe
crème fraiche, red onion, lemon, dill and toasted store bought potato bread
Lamb Meatballs
mint and Berle farm yogurt, spicy green beans, bulghur wheat
Fried Jalapeno and Nacho Taco
almond romesco, pickled jalapenos, lettuce, sour cream and cheddar
Greens with vinaigrette 8. Pork scrapple 10. Sourdough toast 2.
Mid
15.
Tempura of Soft Shell Crab
hazlenut aioli, Berry Patch mache, caper and lemon
Pasta
20.
Semolina gnocchi, ramps, pork sausage, braising greens, Berle Farm Crowdie
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, braised rabbit, pecorino, cream, peas from the freezer and black pepper
Plates
25.
Seared Rhode Island Hake
creamed ramp greens, out of season corn, jonah crab, cauliflower kraut
Fried Confit of Niman Ranch Pork Spare Rib
coleslaw, baked beans, maple sweet and sour
Pan Seared NEFF Beef
potato puree, mushrooms, roasted garlic
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