Dinner Menu

Friday, March 4th, 2011

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Small Plates

10.

Organic Lettuces, Caesar, croutons, crumbled egg

Lentil and Potato Soup, sumac Or Parsnip and Apple Soup, cheddar flan

Roasted Beets, warm potatoes, olives and Berle farm yogurt

Rice and Chicken Croquettes, chopped clams, butter and our very hot sauce

Sweet Potatoes, Jonah crab, jalapeno, radicchio, almonds and sherry

Chicken Liver, Peanut and Coco Terrine, salted caramel gastrique, raisins

Local Beef Tongue Pastrami, gruyere, carrot “kraut”, mustard and pickles

Pickled Trout, fish pate, horseradish apple salad and fried dough

Offal Veal Boudin Blanc, almond romseco, slaw and toasts

Lettuces with vinaigrette (8.) Sourdough toast (2.)

Pasta

18.

Pizzichi di Farro, beet green and pumpkin seed pesto, Rawson Brook chevre

Rigatoncini, roasted tomatoes and Parmesan

Ricotta gnocchi, pancetta, green kale, spicy burdock

Mustard spaetzle, whey braised pork ragout

Linguini, milk poached roasted garlic “cream”, rock shrimp, lemon and thyme

Torchio, bone marrow “Bolognese”

Plates

25.

Seared Wild Striped Bass, caper roasted butterball potatoes, rutabaga creamed kale, bordelaise vinaigrette

Roasted Cricket Creek Veal, barley, wheat berries, smoked paprika and tangerines

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