Dinner Menu

Thursday, April 14th, 2011

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Menu Tasting Available

Small Plates

10.

Woven Roots Greens, pumpkin seeds, coco nibs, fennel and apricot

Broccoli Soup, almond romesco

Smoky Chick Pea Soup, yogurt, hominy and cauliflower

Saffron Steamed Mussels, chilies, sumac and butter

Woven Roots Spinach, skirt steak, roasted onions, radish, steak vinaigrette and Great Hill Blue

Apple Salad, nuts, raisins, fried sage and maple vinaigrette

Seafood Rillettes; bacon and arctic char, albacore and caper, relish, pickles and matzo

Deviled Eggs, turkey croquettes, bacon ketchup, potato

Sourdough toast (2.)

Pasta

20.

Ricotta Cavatelli, more ricotta, whey braised mushrooms, lemon brown butter

Linguini, Jonah crab, pea shoots, mint and shisito peppers

Pizzichi di Farro, crème fraiche “creamed” spinach, lentils, scallion and fish roe

Semolina gnocchi, watercress almond and sunflower seed pesto, carrots, horseradish, burnt orange

Torchio, bone marrow tomato sauce, black truffle pecorino crumbs

Spaetzle, veal schnitzel, veal pancetta, mustard and pickled parsnips

Penne, roasted tomato, Parmesan (16.)

Plate

25.

Seared Scallops, split pea, spinach, ginger and curry

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