Dinner Menu

Sunday, June 17th, 2012

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Small Plates


Woven Roots Young Lettuces

strawberries, Dragonetti rhubarb, Rawson Brook chevre, balsamic and radish

Crispy “Chopped” Pork Liverwurst

mustard vinaigrette, spring onions, green olives, pickled green tomato, crumbled egg

Overmeade Gardens Garlic Scapes and Equinox Baby Kale

savory Greek yogurt panna cotta, horseradish, toasted seeds and oats

Cream of Celery and Chicken Soup

tempura of  matzo balls, chicken wing confit, saba

Raven and Boar Farm Pork Carnita Tacos

citrus cured pork confit, almond romesco, refried beans, marinated cabbage, jalapeno emulsion


white bean, chickpea, split pea and lentil, fennel seed, turnip greens, lemon and sesame

Sourdough toasts (2.) Greens with vinaigrette (8.) Duck liver mousse (10.)




Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF bone marrow tomato sauce, garlic crumbs

Spaetzle, Vermont rabbit, Japanese turnips, kale, pancetta, black truffle cream

Pizzichi di Farro, braised duck ragout, smoky collard greens, spicy sunflower seeds




Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw and maple sweet and sour

Roasted NEFF Beef

peas from the freezer, turnips, veal and cornmeal “blanquette”, poppy seeds and garlic scapes

Sauteed Wild King Salmon

saffron, quinoa, caper, raisins, sundried tomatoes, basil puree, basil seeds and fried lemon

Olive Oil Poached Canadian Swordfish

smoke pickled scallop, lentil salad, greek yogurt, mint, Frye’s organic mango

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