Dinner Menu

Thursday, April 29th, 2010

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Salads and Vegetables


Ramp and potato soup, lemon

Rawson Brook chevre, garlic toast

Roasted Beets, shave fennel, oranges and poppy seed red wine vinaigrette

Lettuces, roasted onions, sunflower seeds and Caesar dressing

Small Plates


Seared Mackerel or Crispy Pork Tacos, lime, chipotle, cabbage and hominy

Fried Soft Shell Crab, saffron risotto (25. Double portion)

Sautéed Octopus, split peas with yogurt, cucumber and dill

BBQ’d Pork Ribs



Bone marrow Bolognese with linguini

Beef and provolone crispy Lasagna with olives

Ramp spaetzle, lenox radishes and radish almond pesto

Sourdough dumplings, caramelized onions and lentils

Toasts with olive oil 2.


Roasted Quail, beets, capers, shallots, mushrooms, celeriac puree 25.

Seared Neff Beef, potato hash, pulled short rib 22.

Roasted Chicken Legs, Jerusalem artichokes, wheatberries and ramp vinaigrette 22.