Dinner Menu

Friday, March 25th, 2011

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Small Plates

10.

First of the Season Over Wintered Greens, pumpkin seed vinaigrette

Carrot-Curry Risotto, toasted coconut

Deviled Eggs, jalapeno sherry, chickpea, hominy and turkey chorizo stew

Cabbage, Lentil and Parmesan Soup, roasted garlic toast

Apple Salad, nuts, raisins, fried sage and maple vinaigrette

Apricot and Chicken Liver Pate, red wine mostarda

Portobello Confit, roasted onions, radish, sundried tomato, steak vinaigrette and Great Hill Blue

Smoky Arctic Char Rillettes, pickles and toasts

Boney Oscar’s Paradise Fried Parsnips, beets, capers and herbed sour cream

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

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, wild burdock

Linguini, Bolognese

Trofie, spicy pork sausage, lettuces and green olives

Plates

25.

Roasted Monkfish, almond romesco, beans and rice, cilantro

Fried Veal Schnitzel, veal shank, potatoes, creamed leeks 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