Dinner Menu
Thursday, December 30th, 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