Dinner Menu

Saturday, September 11th, 2010

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Small Plates


Eggplant “Parmigiana”, roasted tomato puree, ricotta, black olive “pesto”

Jerusalem Artichoke Soup, gruyere crisps, dill and black pepper crème

Tomato Salad, fried green tomatoes, aioli, pickles and lettuces

Fried Delicata “Rings”, bacon, blue cheese, roasted onion and spicy greens

Crispy North Plain Farm Pig Foot, pickled heart, sweet peppers and tomatillo

Chicken Liver Pate, pork rillettes, fig jam, chutney, cornichons and toasts

Melon Salad, feta, cucumbers and poppy seed vinaigrette

Sourdough Toasts with olive oil (2.)

Mixed Greens with vinaigrette (8.)



Orecchiette, whey braised veal ragout

Linguini, bone marrow Bolognese

Sour Cream and mustard dumplings, chicken, cabbage, rosemary and fried garlic broth

Lamb, eggplant and sweet pepper ragout, garganelli



Crispy Pulled NEFF Beef Rib, French phyllo, lentils, gilfeather turnip, Swiss chard pesto

Seared Bluefish, butternut squash and farro “risotto”, orange gremolata, delicata

Pan Roasted Fluke, salsa verde, beets, capers, potatoes and green beans

Misty Knoll Chicken Breast, exotic mushrooms, roasted garlic and polenta

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness