Dinner Menu

Tuesday, February 8th, 2011

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Small Plates

10.

Butternut Squash Soup, curry, raisins and yogurt

Frisee and Endive, roasted beets, shaved kohlrabi, apples, blue cheese and cider vinaigrette

Watercress and Carnival Squash, pumpkin seed pesto, pumpkin seeds and grits

Brussels Sprouts, Caesar, poached egg and Parmesan

Scrapple roasted onions, bacon and maple

Poached Sardine and Fish Salad, horseradish, latkes and sour cream

Sourdough toast (2.)

Pasta

18.

Orecchiette, bone marrow “Bolognese”

Penne, roasted tomatoes and Parmesan

Garlic spaetzle, braised chicken, roasted cabbage

Whey braised crimini mushroom risotto and lentils

Pork cassoulet, crumbs

Plate

22.

Roasted Breast of Misty Knoll Chicken, miso braised mushrooms, brown rice and carrots

Veal “Schnitzel”, sauerkraut, pickled vegetable piccata and pumpkin 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