Dinner Menu

Friday, May 6th, 2011

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Small Plates

10.

Woven Roots Greens, green olive Caesar, croutons, roasted salami

Asparagus Soup, poached egg, pecorino and truffle puree

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

Peanut Butter, Chicken Liver and Raisin Pate, mustards, toasts

Hot and Cold Smoky Trout Rillettes, pickled apricot “salad”, toasts

Catfish and Brown Rice Sausage, 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

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

Pork Meatballs, arugula and cucumber

Sourdough toast (2.)

Pasta

20.

Garganelli, asparagus, Japanese turnip, spinach and salsa verde

Orecchiette, mushrooms, smoky onions and Rawson Brook chevre

Semolina gnocchi, ramp pesto, sunflower seeds braising greens

Linguini, bone marrow tomato sauce, garlic crumbs

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