Dinner Menu

Tuesday, February 15th, 2011

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Small Plates

10.

Winter Squash Soup, curry, yogurt and more squashes

Split Pea, Ham and Sausage Soup, sesame

Chicken Liver and Peanut Pate, raisin balsamic jam, picatta and toasts

Warm Beets, pumpkin seed pesto, frisee and Rawson Brook chevre

Fried Polenta, chilled rock shrimp and spicy aioli

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

Savory Blue Cheese Donut, hazelnut carrot mousse, apple and endive

Sourdough toast (2.)

Pasta

18.

Linguini, bone marrow “Bolognese”

Penne, roasted tomatoes and Parmesan

Garlic spaetzle, pumpkin, watercress, smoked sheeps milk cheese

Clam risotto, bacon, potato and cabbage

Plate

25.

Seared NEFF Beef, celery root puree, fingerling potatoes, truffles “poivre”, bordelaise and roasted onions

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