Dinner Menu

Thursday, March 24th, 2011

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Small Plates

10.

First of the Season Over Wintered Greens, pumpkin seed vinaigrette

Carrot-Curry Risotto, toasted coconut, spinach and mint

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

Cabbage, Lentil and Parmesan Soup, roasted garlic toast

Apple Salad, hazelnuts, currants, fried sage and maple vinaigrette

Mustard and Cider Braised Sweetbreads, veal breast potato hash

Portobello Confit, roasted onions, radish, crushed potatoes, sundried tomato and Great Hill Blue

Smoky Arctic Char Rillettes, seasonal garnishes, toasts

Crispy Rice and Chicken Wing Croquettes, spicy bacon ketchup and slaw

Roasted Beet Sundae, chocolate, walnuts, caramel gastrique, cream cheese “whip”, raisins

Sourdough toast (2.)

Pasta

18.

Penne, roasted tomato and Parmesan

Orecchiette, milk poached garlic “cream”, crimini mushrooms

Spaetzle, braised chicken, barley and lemon

Ricotta cavatelli, kale pesto, winter pickles

Linguini, Bolognese

Trofie, spicy pork sausage, lettuces and green olives

Plates

25.

Seared Monkfish, almond romesco, beans and rice, cilantro

Veal Schnitzel, veal shank, potatoes, creamed leek and lettuces

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