Dinner Menu

Wednesday, February 22nd, 2012

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Small Plates

10.

Rutabaga and black truffle soup, slow poached egg

Fried East Coast Oyster Tacos

almond romesco, dressed lettuces, lime, jalapeno

Crispy Rawson Brook Chevre

beet vinaigrette, endive, seeds

Roasted Beet “Sundae”

pistachios, pumpkins seeds, sour lemon whip, caramel gastrique, coco nibs and raisins

 

Charcuterie Plate

 Raven and Boar pork terrine, rabbit and chicken wing torchon, seasonal accompaniments

Dad’s Apple Salad

Ioka Valley maple, currants, peanuts, hazelnuts and sage

Black Queen Angus Brisket and Tongue

pickled cabbage, mustard, horseradish and buttered toast

Cauliflower and Curry

Hawthorne Valley yogurt, fried chickpeas, quinoa, orange

Sourdough toasts 2. Berleburg and pears 10. Menu tasting 35./50.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Ruffle pasta, braised rabbit, cream and mushrooms

Strozzapreti, roasted bone marrow tomato sauce, garlic crumbs

Torchio, broccoli stem and cheddar “mac and cheese”, sausage, crumbled fries

Plates

25.

 

Seared Diver Scallops

short rib, kale and cured lentil stew, olive oil crushed potatoes, sweet onion vinaigrette

Wild Striped Bass

cauliflower puree, beets, grapefruit, saba, tarragon and shaved fennel

Roasted Breast of Misty Knoll Chicken

extra skin, split pea and bacon risotto, black radish, chopped watercress and parsley

 

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