Dinner Menu

Thursday, February 9th, 2012

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Small Plates

10.

 

Potato, Fennel Seed and Kale Soup

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

Raven and Boar Whey Fed Crispy Pork Belly

roasted pears, cider reduction, rosemary mustard

Black Truffle and Pork Scrapple

slow poached egg, spicy bacon ketchup, potato hash

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. Almond and chicken liver pate 10. Berleberg cheese 10.

 

Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, crimini and oyster mushrooms, smoked onions and goat cheese

Linguini, roasted bone marrow tomato sauce, crumbs

Crispy rabbit “strudel”, split pea puree, root vegetables

Plates

25.

Sautéed Farm Raised Trout

beet,  warm potato and endive salad, horseradish cream

 

Roasted Misty Knoll Chicken Breast

extra skin, lentil and matzo ball stew, saba and celery root puree

Fried Confit of Niman Ranch Pork Spare Ribs

grits, collard greens, bacon-maple gastrique

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