Dinner Menu

Saturday, February 11th, 2012

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Small Plates

10.

Miso and Swedish Turnip Soup, seaweed and sesame butter

Woven Roots Kohlrabi and Fried Calamari Caesar

Parmesan, Dave’s Caesar and black pepper

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants and sage

 

Roasted Beets

oranges, Hawthorne Valley quark, herbs, dilly beans, black radish, pistachio

Black Truffle and Pork Scrapple

slow poached egg, spicy bacon ketchup, potato hash

Jalapeno “Popper” Tacos

almond romesco, refried beans, cheddar and slaw

Foie Gras and Oatmeal “Fritters”

red wine braised Black Queen Angus beef, cherry jam

Warm Deep Roots Carrots

yogurt, chickpea fries, grapefruit, curry marinated giant lima beans

Sourdough toasts 2. Chicken wing rillettes 10. Berleberg cheese 10.

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, roasted bone marrow tomato sauce, crumbs

Orecchiette, sausage, green olives, white beans, broccoli and chili flakes

Crispy rice cake, soy cured ham, petite stir fry (thanks Swoon)

Cavatelli, braised chicken, clams, sambal, Swiss chard and burdock

Plates

25.

 

Roasted Misty Knoll Chicken Breast

extra skin, lentils, matzo balls, saba and celery root puree

Fried Confit of Niman Ranch Pork Spare Ribs

grits, collard greens, bacon-maple gastrique

Sautéed Rhode Island Hake

rutabaga creamed kale, fingerling potatoes, endive, herbs and red wine vinaigrette

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. Meals Tax is 7%, 6.25% MA and .75% Local