Dinner Menu

Thursday, March 10th, 2011

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Small Plates

10.

Organic Lettuces, citrus, radish and poppy seeds

Red Wine, Lentil and Potato Soup, sumac

Marinated Skirt Steak, sweet potatoes, jalapeno, almond romesco and sherry

Potato and Kale Soup, barley and pickled trout

Sautéed Calf’s Liver, roasted onions, parsnip chutney and pumpkin seed crumbs

Crispy Rice and Turkey Croquettes, caper aioli and carrot “kraut”

Chicken Liver, Peanut and Coco Nib Terrine, salted caramel gastrique

Roasted Beets, more roasted veggies, apple and Berle yogurt

Offal Veal Boudin Blanc, fried cornichons and Caesar

Sourdough toast (2.)

Pasta

18.

Torchio, beet green pesto, sheep’s milk blue cheese

Rigatoncini, roasted tomatoes and Parmesan

Pizzichi di Farro, veal ragout, ricotta and lemon

Mustard spaetzle, pancetta, kale, wheatberries and roasted garlic

Linguini, bone marrow “Bolognese”

Plates

25.

Seared Vermont Veal, buttered sauerkraut, roasted potatoes and veal jus

Wild Striped Bass “Au Vin”, roasted vegetables, red wine and wilted lettuces

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