Dinner Menu
Thursday, September 20th, 2012
Small Plates
10.
Roasted Delicata Squash
leeks, pickled peppers, feta, arugula, giant Peruvian lima beans, pumpkin seeds and sherry
Swordfish Rillettes
seasonal pickles, beet salad, curry
Slow Poached Egg
Israeli couscous and grain risotto, Jerusalem artichokes, black truffle, Parmesan
Heirloom Fall Squash Soup, Marina di Chiogga
corn, kale, concord grape
Semolina toasts (2.) Young lettuces with vinaigrette (8.)
Mid
15.
Pan Seared Veal Sweetbreads
local ginger and vaguely Asian flavors, oxtail wontons, acorn squash, broccoli
Charred Confit of Spanish Octopus
tortilla gratin, veal chorizo, jalapeno, Mexican almond romesco, micro greens, New England squid
Pasta
20.
Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions
Rigatoni, roasted tomato, High Lawn ricotta, Parmesan
Linguini, bone marrow tomato sauce, black truffle crumbs
Plates
25.
Steamed Rhode Island Hake
New Zealand cockles, celery root, braised fennel and Bare Foot Farm potatoes
Roasted Breast of Misty Knoll Chicken
Spanish green olive and Marcona almond romesco, The Berry Patch cauliflowers, lentils, braised leg
Scallops and Pork Belly
white beans, mustard, late season tomato panzanella
Six Course Menu Tasting, sixty dollars per person