Dinner Menu

Friday, June 22nd, 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


Pickled and Cured Beef Tongue “Reuben”

mostly Russian dressing, Gruyere grilled cheese, radish, caraway vinaigrette


Japanese Turnip Fritters

Frye’s organic mango, rock shrimp, rice noodles, mint, spicy sunflower seeds and cilantro berries

Whey Fed Pork Belly Tacos

marinated cabbage, jalapenos, refried beans, almond romesco

Sourdough toasts (2.) Greens with vinaigrette (8.)




Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Pizzichi di Farro, NEFF bone marrow tomato sauce, garlic crumbs

Orecchiette, peas from the freezer, kale, pork sausage, Great Hill blue and turnips




Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw and maple sweet and sour

Wild Alaskan King Salmon

fennel and fennel seed, oranges, sumac and leek puree

Sautéed Farm Raised Idaho Trout

roasted beets, lentil salad, summer squash and mushrooms

Steamed Arctic Char

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

Seared Sheffield Mutton

black olives, caramelized onions, feta, spaetzle, scapes and greens



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