Dinner Menu

Wednesday, May 4th, 2011

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Small Plates

10.

Overmeade Roasted Asparagus, fried egg, black truffle pecorino emulsion

Woven Roots Greens, green olive Caesar, shaved turnip, roasted salami

Chicken Skin Tacos, jalapeno, refried beans, slaw and almond romesco

Catfish and Brown Rice Sausage, spicy lemon mustard, beets

Confit of Waygu Beef Tongue, broccoli, fried garlic rouille and roasted onions

Carpaccio of Portobello, spinach, olives, sun dried tomatoes, balsamic, lentil puree and blue cheese

Buttered Popcorn Risotto, pickled shrimp

Fried Oysters, white miso aioli, pea shoots and pickle pearls

Pork Meatballs, arugula and cucumber

Fried Chickpeas; falafel, garbanzo and panisse, caramelized yogurt

Seared Foie Gras (20.) or Roasted Foie Gras Butter, Carol’s bran muffins, prune pippin cider jam

Sourdough toast (2.)

Five course

Menu Tasting

Forty-five dollars

Per person

Pasta

20.

Pretty much classic eggplant parmigiana, tomato sauce

Orecchiette, mushrooms, smoky onions and Rawson Brook chevre

Semolina gnocchi, watercress sunflower seed pesto, carrots, orange zest

Garganelli, whey braised veal, Parmesan and lemon

Smoked Gouda mac and cheese (16.)

Plates

25.

Roasted Trout, grapefruit, grapefruit marmalade vinaigrette, endive, tarragon and poppy seeds

Poached and Seared NEFF Beef (medium), braised rib, potato puree and asparagus

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