Dinner Menu
Wednesday, December 29th, 2010
Small Plates
10.
Lamb “Nuggets”, cauliflower grits, sherry sweet and sour
Beet Soup, goat cheese, grapefruit and dill
Potato Soup, Berle yogurt, salmon roe, pine smoked oil and shallot
Roasted Broccoli, whipped miso butter and a fried egg
Carnival Squash, Serrano ham, roasted onions, pickled shisito and rice beans
Chicken Liver and Almond Pate, seasonal garnishes and toasts
Great Hill Blue Cheese, Webster’s apiary raw honey, walnuts and figs
Sourdough Toasts with olive oil (2.)
Pasta
18.
Spaetzle with braised bacon and buttered sauerkraut
Orecchiette, crimini mushrooms and cream
Pasta Al Ceppo, NEFF beef ragout
Pizzichi di Farro, rock shrimp and salsa verde
Penne, roasted tomato, pecorino and sea salt
Plates
25.
Seared Misty Knoll Chicken Breast, Brussels sprouts, fingerling potatoes, rutabaga puree and rosemary
Seared Diver Scallops, carrots, chickpeas, chickpea fries and curry
REQUIRED LEGAL NOTICE:
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