Dinner Menu

Sunday, September 12th, 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

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

Tomato Salad, fried green tomatoes, aioli and pickles

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

Smoked Bluefish Mousse, beets, green beans and elder flower mostarda

Melon Salad, feta, cucumbers and poppy seed vinaigrette

Sourdough Toasts with olive oil (2.)



Orecchiette, whey braised veal ragout

Penne, bone marrow Bolognese

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

Lamb, eggplant and sweet pepper ragout, garganelli



Seared NEFF Skirt Steak, gilfeather turnip puree, lentils, Swiss chard and beef jus

Sautéed Trout, butternut and farro “risotto”, beets, capers and orange shiso brown butter

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