Dinner Menu

Tuesday, March 1st, 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

Roasted Beets, warm fingerling potatoes, olives and Berle farm yogurt

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

Sweet Potatoes, Jonah crab, jalapeno, radicchio, almonds and sherry

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

Cured Local Beef Tongue, carrot “kraut”, horseradish 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 Wild Striped Bass, 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