Dinner Menu

Tuesday, January 4th, 2011

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Small Plates

10.

Carrot Ginger Soup, Berle yogurt and maple crumbs

Peanut Butter and Broccoli Soup, fried rice and grapes

Carnival Squash, roasted onions, pecorino, capers, balsamic and quinoa

Chicken Liver Mousse, foie gras parfait, prunes and toasts

Beet “Tartar”, orange marmalade, goat cheese and coco nibs

Braised Pork Belly, grapefruit, tarragon and fennel

Smoked Trout Rillettes, wasabi tobiko, pickles and pumpkin seed toasts

Clam Chowder Gratin, leeks and lemon

Sourdough Toasts with olive oil (2.)

Pasta

18.

Pizzchi di Farro, NEFF beef ragout, parmesan

Spaetzle with mushrooms and cream

Pasta Al Ceppo, chicken, cabbage, paprika and sumac

Linguini, bone marrow “Bolognese”

Orecchiette, Jonah crab, cauliflower, chili and lemon (22.)

Plates

25.

Roasted Misty Knoll Chicken Breast, blue cheese cavatelli, Brussels sprouts, Serrano, pumpkin and walnuts

Seared Diver Scallops, seared turnips, sherry, black eyed-peas, pomegranate and pistachio

Petite Filet of NEFF Strip, rutabaga “mash”, kale, fingerling potatoes and miso butter

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