Dinner Menu

Thursday, February 17th, 2011

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Small Plates

10.

Winter Squash Soup, curry, yogurt and more squashes

Split Pea and Ham Soup, sesame

Beets, frisee, endive, walnuts, sweet mustard and Bridgid’s Abbey

Marinated Tri Tip, Portobello confit, garlic puree and a poached egg

Rice and Chicken Wing Croquettes, very hot sauce, blue cheese

Savory Blue Cheese Donut, hazelnut carrot mousse, raisin balsamic jam

Veal “Schnitzel”, vegetable piccata, smoked paprika

Fried Calamari Tacos, jalapeno, almond romesco and slaw

Sourdough toast (2.)

Pasta

18.

Linguini, watercress pesto and Rawson Brook chevre

Penne, roasted tomatoes and Parmesan

Cheddar and butternut cavatelli, broccoli and pork sausage

Mustard spaetzle, pumpkin, kale, smoked sheep cheese

Seafood risotto, potato and cabbage

Rigatoncini, braised chicken, salsa verde and white beans

Plate

25.

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

Steamed Arctic Char, “creamed” cauliflower, lentils, caraway, dill, horseradish, pickled apples

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