Dinner Menu

Wednesday, June 20th, 2012

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Small Plates


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.)





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




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