Dinner Menu

Sunday, April 24th, 2011

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Menu Tasting Available

Small Plates

10.

Lentil and Potato Soup, fried garlic, fennel seed, guinea hen broth

Crispy Lamb Neck, black olive and chocolate honey

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

Spring Greens, bacon, blue cheese, orange and balsamic

Smoked Albacore Tuna and Fluke Rillettes, capers, pickles and toast

“Poutine”, French fries, turkey gravy, smoked Gouda and micro arugula

Truffle Cauliflower Risotto, Parmesan, lemon

Chick Peas; hummus, falafel and marinated, smoky eggplant

Charred Confit of Octopus, Berle yogurt, grapefruit marmalade vinaigrette and roasted beets

Sourdough toast (2.)

Pasta

20.

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

Pizzichi di Farro, chevre, mushroom ragout, smoky onions

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

Linguini, bone marrow tomato sauce, black truffle pecorino crumbs

Mustard spaetzle, cracklin, green olives, lettuces, lemon and fava beans

Penne, roasted tomato, Parmesan and EVOO (16.)

Plate

25.

Seared Pork Chop, “franks and beans”, scallop, home grown herb pistou and wilted greens

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