Dinner Menu

Tuesday, March 15th, 2011

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Small Plates

10.

Alliums Tart,  green olives, crushed potato chips, poached egg and gruyere

Carrot and Whey Risotto, our very hot sauce

Roasted Beets, Berle farm yogurt, poppy seeds and citrus

Veal Chorizo, chickpea and hominy stew, sweet potato jalapeno salad

Crispy Rice and Turkey Croquettes, caper aioli and sweet mustard slaw

Kale and Potato Soup, pumpkin seed crumbs

House Made Cheez Whiz, smoky Parmesan and Vermont cheddar, toasts and pickles

Fried Burdock, curry aioli

Organic Lettuces, apples, walnuts and maple vinaigrette

NEFF Beef Meatballs, cornichon Caesar panzanella

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

Sourdough toast (2.)

Pasta

18.

Trofie, braising green pesto, Great Hill Blue

Penne, roasted tomatoes and Parmesan

Orecchiette, veal ragout, ricotta and parsley

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

Linguini, bone marrow “Bolognese”

Plate

25.

Pan Seared Tilefish, lentils and creamed leeks, sun dried tomatoes and roasted vegetables

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