February 23, 2012

House made Charcuterie board – T-Meadow butcher’s pate, cappacolo, lardo, and Painted Meadow duck prosciutto

 Soup- Split pea and ham

Pierogi- cabbage and onion

Carmelo’s Cracklins- T-Meadow cracklins, vinegar powder, pimenton, cheese powder    3

 Whole Roasted Line-Caught Dayboat Blackback Flounder roasted tomato/fennel broth, braised fennel, Dutch-cultured mussels     24

Oatmeal Stout Braised Short Ribs- savory steel cut oats, gremolata     21

Painted Meadow Duck and Goose Offal Pâtè- curry, house-made membrillo, pickled mustard seeds, dates       9

Shad Roe-smoked bacon, crisp capers, raisins, lobster tomalley, foie gras butter      12

Fried Sardines- lemon/coriander aioli, pickled celery, pequin chile oil   12

Maine Lobster Bisque- porcini, tarragon, fried lemon    small 9   large  16

 The “Grand Slam” – T-Meadow braised pork belly, truffled potato hash, tempura fried duck egg  15

 Cheese Board- Langres (France, Cow’s milk), Saint Agur Triple Crème Bleu (France, Cow’s milk), Cabot Clothbound Cheddar (Vermont, USA, Cow’s milk) traditional accoutrement     14

 Ellen’s House Made Pastries

 Sticky Toffee Pudding- whipped cream    7

 Tonka Bean and Spice Crème Brulee –   pizzelle cookie      7

 Key Lime Pie- whipped cream    7