Dinner Menu
Wednesday, June 20th, 2012
Small Plates
10.
Warm Rawson Brook Chevre
strawberry and beet salad, chopped pumpkin seeds, “lemonade” dashi
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
pita, greens, caramelized onions, black olives, feta and a pickled egg
Pickled and Cured Beef Tongue “Reuben”
mostly Russian dressing, Gruyere grilled cheese, radish, caraway vinaigrette
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 squash and maitake mushrooms
Steamed Arctic Char
Berry Patch zucchini and blossoms, basil seeds, basil puree, saffron, quinoa salad, capers and golden raisins
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