Dinner Menu

Saturday, September 21st, 2019

share this:

 Smaller Plates

12.

Young Lettuces and Beets, apples, balsamic and pumpkin seeds

Romaine, tomatoes, roasted corn, black beans, jalapeno, lime, sour cream

Four Fat Fowl Stephen’s Cheese, local buttery brie like cow’s milk cheese

Pork Rillettes or Smoked Trout Mousse, pickles, mustard and toast

Tomato and Bacon Soup, smoked cheddar grilled cheese, chive, black pepper

Slow Poached Farm Egg, cured lamb and chickpea hash, spiced 57

Grilled Long Island Squid, Italian sausage, braised greens, crumbs

BMB toasts     3.

Next            

18.

Spaetzle, chicken paprikash, pepperoncini, sour cream, black pepper

Goat Cheese Cavatelli, “porto”nesca, black olives, pecorino, parsley

Larger Plates

Albacore Tuna Fritters

tomato braised kale, zucchini, dill                                                          18.

Beef, Garlic and Ciabatta Meatballs

wilted spinach, crimini mushrooms, fingerlings, parmesan and porcini     22.

Pan Roasted Breast of Canadian Duck

spiced swiss chard, lentils, ginger, cider braised wing and apple             28

Whey Fed Pork Chop

melted cabbage, marinated cabbage, mustards, onion and peas             24.

Double Cut Lamb Chops

cauliflower, roasted peppers, orange, golden raisin, polenta                  38.

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