Dinner Menu

Sunday, March 13th, 2011

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Small Plates

10.

Organic Lettuces, apples, walnuts and maple vinaigrette

NEFF Beef Meatballs, cornichon Caesar panzanella

Potato and Kale Soup, barley and pickled trout

Roasted Beets, red wine, blue cheese and roasted veggies, pumpkin seed crumbs

Sautéed Calf’s Liver, roasted onions, parsnip chutney

House Made “Cheez Whiz”, smoky Parmesan, cheddar, pickles and toasts

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

Chicken Liver and Roasted Foie Gras Pate, boozy dried fruits and toasts

Veal Chorizo, sweet potatoes, jalapeno, poppy seeds 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

Orecchiette, veal ragout, ricotta and parsley

Pizzichi di Farro, kale, wheatberries, capers, garlic and lemon

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