Dinner Menu

Tuesday, February 22nd, 2011

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Small Plates

10.

White Bean and Roasted Garlic Soup, cheesy crumbs

Split and Chickpea Soup, smoked paprika, caramelized yogurt

Lettuces, apples, hazelnuts, bacon and balsamic

Seared Veal Sweetbreads, beets, potatoes, mustard and capers

Smoked Arctic Char Pate, celery root, horseradish and toasts

Rice and Chicken Wing Croquettes, very hot sauce and pickles

Poached Egg, cauliflower creamed lentils, duck confit

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, Cricket Creek veal and kale

Rigatoncini, beef and green olive ragout

Plate

25.

Seared Breast of Normandy Duck, butternut risotto, endive and maple gastrique

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