Dinner Menu

Wednesday, December 29^th, 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