Dinner Menu

Friday, April 22nd, 2011

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Menu Tasting Available

Small Plates

10.

Woven Roots Spinach, bacon, blue cheese, balsamic, radish and biscuit croutons

Fried Bacon Croquettes, greens, fig sweet and sour

Lentil and Potato Soup, fried garlic, guinea hen broth

Crispy Lamb Neck, black olive and chocolate honey

Seared Lamb Tacos (rare), roasted onions, almond romesco and slaw

Spring Greens and Apple Salad, nuts, raisins and maple vinaigrette

Albacore Tuna Rillettes, capers, pickles and matzo

“Poutine”, French fries, turkey gravy, smoked Gouda and micro greens, side of bacon ketchup

“Creamed” Spinach Risotto, steak vinaigrette, ramps

Confit of Octopus, Berle yogurt, grapefruit marmalade vinaigrette, beets, cauliflower

Sourdough toast (2.)

Pasta

20.

Orecchiette, chopped clams, butter, chicken, spicy collard greens

Pizzichi di Farro, chevre, mushroom ragout, smoky onions, poached egg

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

Linguini, bone marrow tomato sauce, black truffle pecorino crumbs

Mustard spaetzle, Wanabea rabbit, Johnny’s ramps and white beans

Plates

25.

Roasted Breast of Misty Knoll Chicken, green olive polenta, kale, saffron, chilies, sumac

Seared Diver Scallops, popcorn yogurt vinaigrette, greens, orange and picked shisito

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