Dinner Menu

Saturday, February 19th, 2011

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Small Plates

10.

Butternut Squash Soup, maple crème

Chickpea and Smoked Paprika Soup, caramelized yogurt

Lettuces, apples, walnuts, bacon and balsamic

Marinated Beef Tri Tip, Portobello confit, red wine 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, sriracha, almond romesco, cilantro 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, chopped clams, salsa verde and white beans

Plates

25.

Seared Breast of Normandy Duck, celery root puree, endive, roasted squash and maple gastrique

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