Dinner Menu

Sunday, February 26th, 2012

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Small Plates

10.

Watercress, Rutabaga and Black Truffle Soup, slow poached egg

Venison Chili, cumin sour cream

Crispy Rawson Brook Chevre

beet vinaigrette, fennel, marinated leeks, poppy seeds, pistachio and Banyuls

Roasted Beet “Sundae”

walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins

 

Boar Meatballs

cherry gravy, celeriac and radish salad

Lady Moon Romaine

feta, cauliflower, orange juice, Hawthorne Valley yogurt, sunflower and pumpkin seeds, chickpeas

“Non Traditional” Charcuterie

terrines of chicken wings, liver and rabbit, rather traditional accompaniments

Sourdough toasts 2.

 

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, Black Queen Angus beef Bolognese

Torchio, split pea “mac and cheese”, ham, crispy pork belly and potatoes

 

Spaetzle, duck confit, lentils, mustard and pickled cabbage

Eggplant “Parm”, tomato puree, more Parmesan and parsley

Plate

25.

Roasted Breast of Misty Knoll Chicken

pea shoot pesto, Brussels sprouts, fingerlings, lemon

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