Dinner Menu

Saturday, March 5th, 2011

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Small Plates

10.

Organic Lettuces, Caesar, croutons, crumbled egg

Red Wine, Lentil and Potato Soup, sumac

Parsnip and Apple Soup, cheddar flan

Stuffed Quail and Cabbage, fig, bacon and jasmine rice

Sweet Potatoes, flying fish roe, jalapeno, radicchio, almonds and sherry

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

Pickled Trout, horseradish apple salad and pumpkin seed rolls

Rabbit Rilletes, carrot “kraut”, mustard and toast

Offal Veal Boudin Blanc, fried cornichons, beets and parsley puree

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

Pasta

18.

Pizzichi di Farro, beet green pesto, sheep milk blue cheese

Rigatoncini, roasted tomatoes and Parmesan

Ricotta gnocchi, pancetta and spicy green kale

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 Humanely Raised Veal, barley, wheatberries, 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