Dinner Menu

Sunday, March 20th, 2011

share this:

Small Plates

10.

First of the Season, over wintered spring greens and balsamic

Carrot Risotto, our very hot sauce

Chickpea and Hominy “Stew”, turkey confit, poached egg and jalapeno sherry

Cabbage, Lentil and Parmesan Soup, green olive – Gruyere toast

Organic Lettuces, Caesar, butterball potatoes

Fried Burdock, curry aioli

NEFF Beef Meatballs, spicy bacon ketchup and slaw

Roasted Beet Sundae, sour whip, coco nibs, dried fruits, nuts and caramel gastrique

Chicken Liver and Pistachio Pate, seasonal garnishes

Sourdough toast (2.)

Pasta

18.

Penne, roasted tomato and Parmesan

Pizzichi di Farro, spicy lamb ragout

Orecchiette, pork sausage, capers and Woven Roots spinach

Chicken nudel soup, barley, spaetzle and leeks

Trofie, braising green pesto, caramelized onions, pumpkin seeds and Great Hill Blue

Linguini, Bolognese

Plates

25.

Roasted Breast of Misty Knoll Chicken, braised lettuces, roasted onions, sun dried tomatoes and crushed potatoes

Seared Arctic Char, creamed leeks and wheatberries, marinated beets, poppy seeds

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