Dinner Menu
Saturday, September 26th, 2015
Smaller Plates
12.
Melons and Cucumbers
miso, radish and black sesame
Tacos of North Adams Maitake Mushrooms
almond romesco, broccoli slaw
Heirloom Tomato and Roasted Red Peppers
corn, sambal and pumpkin seeds
Steamed Cockles
“creamed” late season sweet corn
Creamed Chicken and Fried Onions
pickled green beans, mushrooms and rice
Butternut Squash, Ginger and Chili Soup
fish sauce chimichurri
Cherry Tomato, Feta and Charred Eggplant
chickpeas, tahini, parsley, red onion, bulgur
Curried Bluefish Pate
mustard, pickled salad, egg, toast
Skate Wing Salad
grapes, horseradish, celery, frisee, crumbled Saltines
Matty’s Delicata Squash and Dale’s Apples
walnut, spinach, blue cheese and buttermilk
Swiss Cheese Croquettes
yellow beans and smoked “ketchup”
Semolina Toast (3.)
Larger Plates
25.
Braised Pork Shoulder
roasted Mill River fingerling potatoes, apple puree, cider, turnips
Pan Seared Swordfish
pine nuts, capers, millet, cauliflower and tomatoes
Leg of Long Island Duck Confit
duck fat lentils, mustard, plum jam, poached pear and wilted lettuces
Veal, Porcini and Sage Meatballs
polenta, marsala, roasted tomato and kale
Pasta
15./22.
Campanelli, braised NEFF beef, pepperoncini, scallion and sour cream
Penne, roasted tomato, Lee farms ricotta and Parmesan
Rye and semolina gnocchi, braised rabbit, carrot, sunflower seed and arugula pesto
Sweet
10.
Vanilla and Indian Sarsaparilla Panna Cotta, poached pears, crumbled graham crackers
Cake Scrap Bread Pudding, almond, chocolate caramel and whipped cream
Buttermilk and Lemon Beignets, red wine poached plums, cream cheese mousse