Dinner Menu

Wednesday, February 23rd, 2011

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Small Plates

10.

White Bean and Roasted Garlic Soup, cheesy crumbs

Split and Chickpea Soup, smoked paprika and caramelized yogurt

Romaine, Caesar, croutons, crumbled and fried egg

Red Leaf Lettuces, apples, bacon, hazelnuts and balsamic

Foie Gras and Duck Liver Scrapple, maple syrup, French toast

Smoked Arctic Char and Mackerel Pate, beets, horseradish and toasts

Fried Calamari Tacos, almond romesco, sriracha and slaw

Parmesan and Mash Potato Risotto, black truffle

Bluefish and Veal Sweetbread Sausage, capers, lentils and cauliflower

Fried Dough, pulled duck, Asian BBQ and pickled ginger

Greens with vinaigrette (8.)

Sourdough toast (2.)

Pasta

18.

Orecchiette, watercress pesto and Rawson Brook chevre

Penne, roasted tomatoes and Parmesan

Cheddar cavatelli, broccoli and spicy pork sausage

Mustard spaetzle, duck confit, onions and kale

Rigatoncini, beef and green olive ragout

Linguini, pumpkin puree, blue cheese and radicchio

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