Dinner Menu

Tuesday, January 25th, 2011

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Small Plates

10.

Roasted Butternut Squash Soup, maple oats

Cream of Celery Root Soup, black truffles and goat cheese crackers

Roasted Beets, blood oranges, chickpeas, yogurt and chickpea fries

Whey Braised Crimini Mushrooms, Brussels sprouts, polenta and Great Hill blue

Smoked Trout Rillettes, endive, pickled mackerel and fennel seed vinaigrette

Chicken Skin (Cracklings) Tacos, almond romesco, slaw, refried beans

Roasted Belly of Arctic Char, miso butter and pickled ginger

Split Pea Hummus, warm ricotta, roasted garlic tahini and toasts

Pickled Beef Tongue, apples, horseradish, pickled garlic scape, chicken liver pistachio pate

Sourdough toast (2.)

Pasta

18.

Pizzichi di Farro, shrimp cream

Spaghetti, roasted pumpkin, pecorino and pumpkin seed pesto

Orecchiette, bone marrow “Bolognese”

Penne, roasted tomatoes and Parmesan

Pheasant, pork and foie gras cassoulet, crumbs

Cheddar spaetzle, spiced hot sauce, sweet potato and Serrano ham

Plates

22.

Veal “Schnitzel”, sauerkraut, cider reduction and fingerling potatoes

NEFF Meatloaf, French onion risotto, bacon ketchup, roasted sweet onions

Sautéed Arctic Char, lentils, curried raisins, preserved citrus and shaved kohlrabi

REQUIRED LEGAL NOTICE:

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