Dinner Menu
Thursday, June 14th, 2012
Small Plates
10.
Crispy “Chopped” Pork Liverwurst
mustard vinaigrette, spring onions, green olives, pickled green tomato, crumbled egg
Cream of Celery and Chicken Soup
tempura of matzo balls, chicken wing confit
Chilled Strawberry Soup
Berle Farm Crowdie, Equinox Farm baby kale, horseradish and red wine
Raven and Boar Farm Pork Carnita Tacos
citrus cured pork confit, almond romesco, refried beans, marinated cabbage, jalapeno emulsion
Greek Yogurt Panna Cotta
Berry Patch strawberries, arugula pesto, savory granola, mint
“Hummus”
white bean, chickpea, split pea and lentil, fennel seed, turnip greens, lemon and sesame
Sourdough toasts (2.) Greens with vinaigrette (8.) Crispy chevre (10.)
Raw
15.
NEFF Beef Carpaccio
blue cheese toast, sweet onion puree, portobello confit, steak vinaigrette
Tartare of Wild King Salmon
Frye’s organic mango, smoke pickled scallop, spicy rice noodles, lime and herbs
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
baked beans, slaw and maple sweet and sour
Seared Diver Scallops
bacon, peas from the freezer, grits, braising greens vinaigrette, collard greens
Olive Oil Poached Canadian Swordfish
quinoa, black olives, sun dried tomatoes, basil puree, garlic scapes and fried lemon
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