Dinner Menu
Tuesday, June 19th, 2012
Small Plates
10.
Berry Patch Zucchini and Blossoms
basil seeds, basil puree, saffron, quinoa, sundried tomatoes, capers and golden raisins
Crispy “Chopped” Pork Liverwurst
mustard vinaigrette, spring onions, green olives, pickled green tomato, crumbled egg
Overmeade Gardens Garlic Scapes
savory Greek yogurt panna cotta, barley, young lettuces, horseradish
Swordfish Pate
carmelized onion and pita “pizza”, black olives, feta and a pickled egg
Pickled and Cured Beef Tongue “Rueben”
mostly Russian dressing, Gruyere grilled cheese, radish
Japenese Turnip Fritters
Frye’s organic mango, rock shrimp, rice noodles, mint, spicy sunflower seeds and cilantro berries
Sourdough toasts (2.) Greens with vinaigrette (8.) Pork belly tacos, almond romesco (10.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, NEFF bone marrow tomato sauce, garlic crumbs
Spaetzle, Vermont rabbit, Japanese turnips, kale, pancetta
Pizzichi di Farro, braised duck ragout, smoky collard greens, pecorino
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, slaw and maple sweet and sour
Roasted NEFF Beef
veal and white cornmeal “blanquette”, peas from the freezer, turnips, leeks and steak vinaigrette
Sauteed Farm Raised Idaho Trout
roasted beets, lentil salad, summer squashes and maitaike mushrooms
Six Course Menu Tasting Sixty Dollars Per Person
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