Dinner Menu

Wednesday, March 30th, 2011

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Small Plates

10.

First of the Season Over Wintered Greens, pumpkin seed vinaigrette

Smoky Trout Pate, toasts and seasonal garnishes

Warm Ricotta, EVOO, oregano, sundried tomato and black olive tapenade

Deviled Eggs, spicy hummus, chickpeas and green onion “pearls”

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, steak vinaigrette and Great Hill Blue

Crispy Rice and Chicken Wing Croquettes, spicy bacon ketchup

Sourdough toast (2.)

Pasta

18.

Linguini, garlic “creamed” Woven Roots spinach, black pepper

Torchio, crimini mushrooms, lemon brown butter and sage

Spaetzle, bacon, eggs, Gruyere and potatoes

Ricotta cavatelli, green olives, roasted garlic and broccoli

Penne, bone marrow “Bolognese”

Plates

25.

Pan Seared NEFF Skirt Steak, almond romesco, cilantro salad, tortilla “gratin” rice and beans

Cassoulet, lamb neck confit, veal sausage and crumbs

Roasted Arctic Char, split pea risotto, pea shoots, 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