Dinner Menu

Sunday, February 20th, 2011

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Small Plates

10.

Butternut and Roasted Squash Soup, maple gastrique

Split and Chickpea Soup, smoked paprika, caramelized yogurt

Lettuces, apples, walnuts, bacon and balsamic

Marinated Beef Tri-Tip, warm Moonlight Chaource and red wine

Mashed Potato and Truffle Risotto

Seared Veal Sweetbreads, raisin balsamic jam, mustard and fingerlings

Smoked Arctic Char Pate, celery root, horseradish and toasts

NEFF Beef Meatballs, tomato, anchovy, Parmesan and croutons

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, veal ragout, salsa verde and white beans

Plates

25.

Seared Breast of Normandy Duck, miso mushroom puree, beets and endive

Steamed Spanish Mackerel, “creamed” cauliflower, lentils, caraway, dill and 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