Dinner Menu

Friday, February 18th, 2011

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Small Plates

10.

Split Pea and Ham Soup, sesame

Butternut Squash Soup, maple crème

Frisee and Endive, walnuts, balsamic, warm Moonlight Chaource

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

Mashed Potato and Truffle Risotto

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

Braised NEFF Meatballs, tomato, anchovy, parmesan and croutons

Smoky Pickled Spanish Mackerel, bagels, red onion cream cheese

Fried Calamari Tacos, jalapeno, almond romesco and slaw

Greens with vinaigrette (8.)

Sourdough toast (2.)

Pasta

18.

Linguini, watercress pesto and Rawson Brook chevre

Penne, roasted tomatoes and Parmesan

Cheddar cavatelli, broccoli and spicy pork sausage

Mustard spaetzle, pumpkin, kale and caramelized onions

Rigatoncini, braised veal, chopped clams, salsa verde and white beans

Plate

25.

Seared Breast of Misty Knoll Chicken, celery root puree, fingerling potatoes, roasted onions and grapefruit marmalade vinaigrette

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