Dinner Menu

Saturday, March 12th, 2011

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Small Plates

10.

Organic Lettuces, citrus, radish and poppy seeds

NEFF Beef Meatballs, cornichon Caesar panzanella

Potato and Kale Soup, barley and pickled trout

Roasted Beets, cabbage, apple, toasted walnut butter and Great Hill Blue

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, currants

Bacon Pickled Deviled Eggs, spicy ketchup, fried potato crumbs

Veal Chorizo, sweet potatoes, jalapeno and sherry

Sourdough toast (2.)

Pasta

18.

Trofie, braising green pesto, sheep’s milk blue cheese

Penne, roasted tomatoes and Parmesan

Gruyere cavatelli, caramelized onions, burdock and lentils

Pizzichi di Farro, veal ragout, ricotta, parsley and lemon

Mustard spaetzle, kale, wheatberries and roasted garlic

Linguini, bone marrow “Bolognese”

Plates

25.

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

Fried Quail, gravy, sweet mustard coleslaw, biscuits and ginger ale candied yams

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