Dinner Menu

Thursday, March 1st, 2012

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Small Plates

10.

venison Chili

 

Roasted Beet “Sundae”

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

 

Boar Meatballs

cherry gravy, celeriac and radish salad

Fried Pig’s Trotter

cornichon egg salad, hot mustard

Crispy Mozzarella

marinated eggplant, sundried tomatoes, fennel and balsamic

“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 and almond romesco

Sourdough toasts 2.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, Black Queen Angus beef Bolognese, garlic crumbs

Spaetzle, duck confit, lentils, mustard and pickled cabbage

Chicken and sausage cannelloni, beet green and walnut pesto

Plates

25.

 

Roasted Breast of Misty Knoll Chicken

green olives, roasted garlic, melted onions, fingerling potatoes and Brussels sprouts

Sautéed Long Island Fluke

quinoa, leeks, cauliflower and chickpeas, Hawthorne Valley yogurt

Fried Confit of Niman Ranch Spare Ribs

kale and ham mac and cheese, sweet smoky tomato

Veal Schnitzel Sandwich, anchovy aioli, shaved cabbage, fried egg and potatoes (15.)

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