Dinner Menu

Thursday, September 9th, 2010

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Small Plates


Beet “Sundae”, almonds, raisins, coco nibs, lemon whip and shallot gastrique

Chicken Wing and Rice “Croquettes”, srirachia aioli and carrot slaw

Crispy North Plain Farm Pig Foot, pickled heart, sweet peppers and oven dried tomatoes

Roasted Tomato Soup, black olive and Parmesan “pesto”

Chicken Liver Pate, figs, chutney and toasts

Fried Green Tomatoes, delicata squash, Great Hill blue cheese dressing, crumbled bacon

Musk Melon Salad, feta, cucumber and poppy seed vinaigrette

Fluke Sashimi, hot peppers, lime and buttercup squash

Sourdough Toasts with olive oil (2.)

Mixed Greens with vinaigrette (8.)



Whey braised pork ragout, mushrooms and garganelli

Linguini with beef and bone marrow Bolognese

Orecchiette, roasted tomato, pancetta and Parmesan

Penne, caramelized sunchokes, melted onions, thyme brown butter and Gruyere



Braised NEFF Beef Rib, Gilfeather turnips, braised Swiss chard, Swiss chard pesto

Seared Bluefish, potatoes, farro, bacon braised collards and porcini puree

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