Dinner Menu

Wednesday, December 8th, 2010

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Small Plates


Charred Lemon and Potato Soup, Caesar dressing and croutons

Acorn Squash and Popcorn Soup, smoked paprika

Chicken Liver Pate, pickles and toast

Fried Milk Poached Parsnips, herbed goat cheese

Portobello Confit, white miso braised button mushrooms, pickled turnip and sriracha

Woven Roots Carrots, shredded phyllo, toasted pumpkin seed butter and citrus

Fried Lamb Neck, cauliflower, raisin-mustard jus

Crispy Turkey Wing Terrine, almond romesco, tortilla stuffing and slaw

Sourdough Toasts with olive oil (2.) Mixed Greens, vinaigrette (8.)



Spaetzle with crimini mushrooms and garlic

Penne, ricotta, kale and white beans

Pasta Al Ceppo, mac and cheese, braised bacon, split peas

Spaghetti, spicy roasted tomato, rock shrimp and olives

Polenta and cracked farro, braised turkey, Brussels sprouts and quince



NEFF Rib Eye, crispy potatoes, roasted garlic, lentils, red wine bacon butter

Roasted Marinated Local Mutton, quinoa, Gilfeather turnip puree, apples and smoked almond vinaigrette


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