Dinner Menu

Sunday, February 27th, 2011

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Small Plates

10.

Organic Romaine, Caesar, croutons, crumbled egg

Lentil and Potato Soup, sumac

Split and Chickpea Soup, smoked paprika, yogurt

Roasted Beets, citrus, grapefruit marmalade vinaigrette, poppy seeds

Rice and Chicken Croquettes, clams, butter and our very hot sauce

Sweet Potatoes, jalapeno, radicchio, almonds and sherry

Lady Moon Farm Red Leaf Lettuces, parsnips, apples, pancetta and balsamic

Duck Liver and Foie Gras Scrapple, roasted onions, Bantam egg and maple

Duck Skin Tacos, almond romesco, refried beans and slaw

Beef Tongue, carrot “kraut”, horseradish, blue cheese and crumbs

Pickled, Poached and Smoked Fish Pate, pickles, toasts

Sourdough toast (2.)

Pasta

18.

Pizzichi di Farro, beet green pesto (*nuts) and Rawson Brook chevre

Rigatoncini, roasted tomatoes and Parmesan

Cheddar cavatelli, green kale, spicy burdock

Mustard spaetzle, whey braised pork ragout

Torchio, bone marrow “Bolognese”

Plates

25.

Seared Trout, crispy black kale, farro porridge, rutabaga and capers

Roasted Loin of Rabbit, rabbit leg and barley stew, sesame, currants and squash puree

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