Dinner Menu

Thursday, December 30^th, 2010

Small Plates

10.

Lamb “Nuggets”, Asian BBQ and slaw

Beet Soup, goat cheese, grapefruit and dill

Carrot Ginger Soup, Berle yogurt and maple crumbs

Roasted Broccoli, almond romesco, cauliflower grits and crispy tortilla

Carnival Squash, roasted onions, pecorino, capers, balsamic and rice beans

Chicken Liver and Almond Pate, seasonal garnishes and toasts

Fingerling Potatoes, crème fraiche, fish roe, lemon and onion (thanks DABA)

Great Hill Blue Cheese, Webster’s apiary raw honey, walnuts and figs

Sourdough Toasts with olive oil (2.)

Pasta

18.

Spaetzle with braised bacon, Brussels sprouts and buttered onions

Orecchiette, mushrooms and cream

Penne, Parmesan and NEFF beef ragout

Pizzichi di Farro, rock shrimp and salsa verde

Linguini, chicken, cabbage, paprika and sumac

Plates

25.

Roasted Trout, Serrano ham, black eyed peas, kale, pickled shisito and sherry vinaigrette

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