Dinner Menu
Tuesday, June 5th, 2012
Small Plates
10.
Overmeade Gardens Asparagus and Berle Farm Popcorn Soup
fried garlic and Vermont cheddar fondue
Garlic Scape “Caesar”
Dave’s Caesar, lentils, radish and Parmesan, crumble fries, slow poached egg
Fried Trout Matzo Balls
horseradish tartar sauce, mackerel pate
Roasted Australian Lamb Toast
whipped Great Hill Blue, golden raisin and caper agrodolce
NEFF Pork Carnitas Tacos
citrus cured pork confit, lime, pickled jalapeno emulsion, almond romesco, shaved cabbage
Sourdough toasts (2.) Greens with vinaigrette (8.) Crispy chevre (10.)
Raw
15.
Smoked Arctic Char “Ceviche”
everything crumbs, radish and strawberry salad, Greek yogurt ,red onion
“Raviolo” of NEFF Beef Carpaccio
white bean “creamed” spinach, arugula and green olive pistou, parmesan, squash blossom, lemon
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, pecorino, garlic crumbs
Spaetzle and garlic scape, collard greens, pancetta, black truffle cream
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
coleslaw, baked beans, maple sweet and sour
Sauteed Tile Fish
asparagus, quinoa, shellfish vinaigrette, braised lettuces, salsa verde crumbs
Pan Roasted NEFF Beef
Japanese turnip, turnip green – sunflower seed pesto, semolina dumpling, kale and pumpkin seeds
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