Dinner Menu

Saturday, March 26th, 2011

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Small Plates

10.

First of the Season Over Wintered Greens, pumpkin seed vinaigrette

Carrot-Curry Risotto, toasted coconut, mint

Deviled Eggs, marinated chickpeas, smoked paprika hummus

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, pickles

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

Steamed Mussels, saffron, chilies, sumac and butter

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

Sourdough toast (2.)

Pasta

18.

Penne, roasted tomato and Parmesan

Torchio, milk poached garlic “cream”, crimini mushrooms

Spaetzle, veal breast (fatty), potatoes, pea shoots and yolk

Ricotta cavatelli, green olives and broccoli

Linguini, bone marrow “Bolognese”

Trofie, beet green walnut pesto and beets

Plates

25.

Roasted Trout, almond romesco, rice and beans, cilantro and jalapeno sherry

Fried Veal Schnitzel, veal shank ragout, 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