Dinner Menu
Tuesday, January 25th, 2011
Small Plates
10.
Roasted Butternut Squash Soup, maple oats
Cream of Celery Root Soup, black truffles and goat cheese crackers
Roasted Beets, blood oranges, chickpeas, yogurt and chickpea fries
Whey Braised Crimini Mushrooms, Brussels sprouts, polenta and Great Hill blue
Smoked Trout Rillettes, endive, pickled mackerel and fennel seed vinaigrette
Chicken Skin (Cracklings) Tacos, almond romesco, slaw, refried beans
Roasted Belly of Arctic Char, miso butter and pickled ginger
Split Pea Hummus, warm ricotta, roasted garlic tahini and toasts
Pickled Beef Tongue, apples, horseradish, pickled garlic scape, chicken liver pistachio pate
Sourdough toast (2.)
Pasta
18.
Pizzichi di Farro, shrimp cream
Spaghetti, roasted pumpkin, pecorino and pumpkin seed pesto
Orecchiette, bone marrow “Bolognese”
Penne, roasted tomatoes and Parmesan
Pheasant, pork and foie gras cassoulet, crumbs
Cheddar spaetzle, spiced hot sauce, sweet potato and Serrano ham
Plates
22.
Veal “Schnitzel”, sauerkraut, cider reduction and fingerling potatoes
NEFF Meatloaf, French onion risotto, bacon ketchup, roasted sweet onions
Sautéed Arctic Char, lentils, curried raisins, preserved citrus and shaved kohlrabi
REQUIRED LEGAL NOTICE:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Before placing your order, please inform your server if a person in your party has a food allergy