Dinner Menu
Saturday, September 11th, 2010
Small Plates
10.
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.)
Pasta
18.
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
Plates
25.
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