Dinner Menu
Wednesday, June 27th, 2012
Small Plates
10.
Overmeade Gardens Sugar Snap Peas and Garlic Scapes
herb dressing, crushed pumpkin seeds, cucumber and sherry
Chilled Summer Borscht
beef tongue, horseradish, young lettuces, Great Hill blue cheese
Berle Farm Extra Aged Berleberg
Berry Patch greenhouse tomatoes, nettle pesto, sunflower seeds and garlic crumbs
Spice Rubbed Ham
slow poached egg, mustard, radish and new garlic toasts
Crispy Rawson Brook Chevre
strawberries, sweet onion chutney, Woven Roots greens
Tempura of Squash Blossoms
marinated zucchini, Crowdie, basil, saffron and chili “marinara”
Sourdough toasts (2.) Greens and vinaigrette (8.) Rabbit sausage tacos, almond romesco (10.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Pizzichi di Farro, Sheffield mutton Bolognese, EVOO, black pepper
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, slaw and maple sweet and sour
Sautéed Farm Raised Idaho Trout
Jonah crab, spaetzle, kale, feta, orange, fennel, sumac, black olive vinaigrette
Roasted Long Island Duck Breast
Japanese turnip fritters, white miso, pickled mushrooms, walnuts, snow peas, “Hahn’s” tofu, wasabi tobiko
Wild King Salmon
garlic scapes, basil quinoa, zucchini, fresh tomato puree
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