Dinner Menu

Wednesday, February 29th, 2012

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Small Plates

10.

Watercress, Rutabaga and Black Truffle Soup

Venison Chili, cumin sour cream

Roasted Beet “Sundae”

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

 

Boar Meatballs

cherry gravy, celeriac and radish salad

Crispy Rawson Brook Chevre

fennel, quinoa, pistachio, beet vinaigrette

Lady Moon Romaine

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

“Non Traditional” Charcuterie

chicken and foie gras sausage, chicken wing and liver pate, rather traditional accompaniments

Dad’s Apple Salad

Ioka maple dressing, hazelnuts, peanuts, sage and currants

Fried East Coast Oyster” Tacos

dressed lettuce, jalapeno, almond romesco and lime

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

Plates

25.

Roasted Breast of Misty Knoll Chicken

pea shoot pesto, Brussels sprouts, fingerling potatoes, lemon

Sautéed Long Island Fluke

cauliflower, kale and melted onion ragout, poppy seed, beets and leeks 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