Dinner Menu
Wednesday, June 13th, 2012
Small Plates
10.
Crispy Local “Chopped” Pork Liverwurst
mustard vinaigrette, spring onions, green olives, pickled green tomato, crumbled egg
Asparagus, Whey and Garlic Soup
caper crumbs, Berle Farm Crowdie
Chilled Strawberry Soup
smoke pickle scallop, Equinox baby kale, horseradish and red wine
Raven and Boar Farm Pork Carnita Tacos
almond romesco, refrieds, marinated cabbage, jalapeno emulsion
Savory Yogurt Panna Cotta
strawberries, arugula pistou, granola, mint
“Hummus”
white bean, chickpea, split pea and lentil, fennel seed, spinach, lemon and sesame
Sourdough toasts (2.) Greens with vinaigrette (8.) Crispy chevre (10.)
Raw
15.
NEFF Beef Carpaccio
blue cheese toast, sweet onion puree, paprika oil, portobello confit, steak vinaigrette
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchietti, NEFF bone marrow tomato sauce, garlic crumbs
Spaetzle, Vermont rabbit, Japanese turnips, kale, pancetta, black truffle cream
Plates
25.
Fried Confit of Niman Ranch Pork Spareribs
chicken fried pork, baked beans, slaw and maple sweet and sour
Pan Roasted Yellow Tile Fish
saffron, black olive and quinoa, squash blossom tempura, garlic scape, basil puree
Seared Diver Scallops
Indian Line Farm pea shoots, bacon, peas from the freezer, grits, braising greens vinaigrette
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