Dinner Menu

Friday, February 11th, 2011

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Small Plates

10.

Winter Squash Soup, curry, raisins and yogurt

Cream of Button Mushroom Soup, marinated barley, garlic and sage

Frisee, roasted beets, shaved kohlrabi, apples, blue cheese and cider vinaigrette

Chicken Liver Scrapple, roasted onions, bacon and maple

Fried Polenta, endive, smoked rock shrimp and spicy aioli

Butter Braised Potatoes, watercress, lemon and clams

Veal “Schnitzel”, sauerkraut and mustard

Brussels Sprouts, poached egg, Caesar and Parmesan

Sardine Fish Salad, potato latkes

Chicken Skin Tacos, jalapeno refried beans, almond romesco and slaw

Sourdough toast (2.)

Pasta

18.

Spaghetti, bone marrow “Bolognese”

Penne, roasted tomatoes and Parmesan

Garlic spaetzle, brown butter, almonds and roasted pumpkin

Crispy “mac and cheese”, crimini mushrooms and Rawson Brook chevre

Pasta Al Ceppo, pancetta, ham, split peas, toasted black pepper and cream

Plates

22.

Seared NEFF Beef, lentil risotto, blue cheese beignets and salsa verde

Roasted Breast of Misty Knoll Chicken, pork sausage cassoulet and carrots

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