Dinner Menu

Thursday, March 17th, 2011

share this:

Small Plates

10.

First of the Season, over wintered spring greens and balsamic

Carrot Risotto, our very hot sauce, sumac

Chickpea and Hominy “Stew”, veal chorizo, poached egg and jalapeno sherry

Crispy Turkey Wing, turkey gravy, too much black pepper and sweet mustard slaw

Kale and Potato Soup, croutons

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

Fried Burdock, curry aioli

NEFF Beef Meatballs, petite Caesar and cornichons

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

Sourdough toast (2.)

Pasta

18.

Trofie, braising greens, braising green pesto, Great Hill Blue and pumpkin seeds

Pizzichi di Farro, spicy lamb ragout

Fried garlic spaetzle, pork sausage, capers and Woven Roots spinach

Orecchiette, veal ragout, ricotta and lemon

Linguini, beef Bolognese

Plates

25.

Roasted Breast of Misty Knoll Chicken, sundried tomato sausage, braised lettuces and sweet potato puree

Seared Arctic Char, creamed leeks and wheatberries, roasted onions, marinated beets

Monkfish “Schnitzel”, cabbages, potatoes, pickled mustard seed and black caraway

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