May 25, 2013

House-Cured Charcuterie Board- Painted meadow Chicken liver mousse, Lambcetta, T-Meadow pork rillette, Lardo

 House-Cured T-Meadow Salumi- Finnochiona, Lardo, Pancetta, Cappacolo, Pepperoni- 5 each or Tasting-21

 Nickel City Cheese Board- Brique de Brebis (Cow, France), Saint Angel (Cow, france), colston bassett blue (cow, uk)

 Soup- Local Potato, spinach, and kale

 Pierogi- T-Meadow Ham and onion

 Roasted Local Asparagus- sea salt, thyme, lemon, reggiano    7

 T-Meadow Pork Trotter- dirty rice stuffing, Smoky local grits     45

 Cod Mousse- local morels, local fiddleheads     13

 T-Meadow Pork Shank- Local beet/rhubarb puree, local spinach    26

T-Meadow Pork Tail- (same prep as above)-   12

 T-Meadow Pork Tacos- Oaxacan mole, cilantro crema, local organic black beans      12

 Boston Harbor Mackerel- Korean BBQ, Korean pickles    12

 Monkfish Cheeks- local asparagus veloute, local asparagus, local duck ham         17

 Wellfleet (MA) Oysters on the ½ shell- classic mignonette   3for 9

 BBQ Pork Croquette – spicy pickle mayo    8

 Roasted Red Mullet –  Marinated local beets, local apples, Thai basil    18

 Ellen’s Desserts-7

Sticky Toffee Pudding- whipped cream

Vanilla Cake, Chocolate coffe cream, mint syrup

Buttermilk Panna Cotta- local rhubarb