Dinner Menu

Tuesday, March 29th, 2011

share this:

Small Plates

10.

First of the Season Over Wintered Greens, pumpkin seed vinaigrette

Smoky Trout Pate, toasts and seasonal garnishes

Steamed Mussels, sumac, chilies, saffron and butter

Cabbage, Lentil and Parmesan Soup

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

Crispy Rice and Chicken Wing Croquettes, spicy bacon ketchup

Sourdough toast (2.)

Pasta

18.

Penne, roasted tomato and Parmesan

Linguini, milk poached garlic “cream”, pea shoots and black pepper

Torchio, crimini mushrooms, lemon brown butter and sage

Spaetzle, bacon, eggs, gruyere and potatoes

Ricotta cavatelli, green olives, roasted garlic and broccoli

Trofie, bone marrow “Bolognese”

Plates

25.

Pan Seared NEFF Skirt Steak, almond romesco, cilantro salad, rice, beans and hominy

Cassoulet, lamb neck confit, veal sausage and crumbs

Roasted Arctic Char, split pea risotto, lemon-horseradish and dill gremolata

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