Dinner Menu

Wednesday, March 9th, 2011

share this:

Small Plates

10.

Organic Lettuces, Caesar, croutons

Citrus and Radish Salad, pickled trout and poppy seeds

Red Wine, Lentil and Potato Soup, sumac

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

Sautéed Calf’s Liver, roasted onions, parsnip chutney and pumpkin seed crumbs

Bacon Pickled Deviled Eggs, breakfast flavors, spicy ketchup

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

Roasted Beets, rutabagas, carrots, apple and Berle yogurt

Offal Veal Boudin Blanc, fried cornichons and parsley puree

Sourdough toast (2.)

Pasta

18.

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

Rigatoncini, roasted tomatoes and Parmesan

Potato gnocchi, pancetta, green kale and roasted garlic

Linguini, veal ragout, ricotta and lemon

Mustard spaetzle, whey braised pork and wheatberries

Torchio, bone marrow “Bolognese”

Plates

25.

Seared NEFF Skirt Steak, caper roasted potatoes, kale and bordelaise vinaigrette

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