Dinner Menu

Thursday, June 21st, 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.)




Tartare of Wild King Salmon, white miso, zucchini blossom tempura, sesame




Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF bone marrow tomato sauce, garlic crumbs

Spaetzle, Vermont rabbit, Japanese turnips, kale, pancetta




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

Sautéed Farm Raised Idaho Trout

roasted beets, lentil salad, summer squash and maitake mushrooms

Steamed Arctic Char

Berry Patch zucchini, basil seeds, basil puree, saffron, quinoa salad, capers and golden raisins, scapes


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