Dinner Menu
Friday, June 22nd, 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
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.)
Pasta
20.
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
Plates
25.
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