Dinner Menu

Friday, February 4th, 2011

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Small Plates

10.

Butternut Squash Soup, curried raisins, chickpea fries

Tasting of Arctic Char, potato soup, gravlax toast and horseradish “herring”

Watercress and Frisee, roasted beets, shaved kohlrabi, blood orange and yogurt

Roasted Brussels Sprouts, poached egg, white anchovy, and Parmesan

Beef Tongue Tacos, almond romesco and slaw

NEFF Beef Tri Tip, Rawson brook chevre, red wine, celeriac latkes

Chicken “Nuggets”, date bbq, honey mustard and our own very hot sauce

Roasted Whole Sardines, parsley, preserved citrus and garlic

Split Pea Hummus, garlic tahini and toasts

Scrapple, bacon, lentils, apples, walnuts and maple

Sourdough toast (2.)

Pasta

18.

Orecchiette, bone marrow “Bolognese”

Penne, roasted tomatoes and Parmesan

Spaghetti, braised veal, ricotta and lemon

Garlic spaetzle, black eyed peas, Serrano ham and crispy chicken thighs

Pork cassoulet, crumbs

Plates

Seared Local Oceans Dorade, winter squashes, brown butter, pumpkin seed pesto

25.

Roasted Cricket Creek Veal, mushroom and whey risotto, braised carrots

30.

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