Dinner Menu

Thursday, January 27th, 2011

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Small Plates


Roasted Butternut Squash Soup, maple butter

Sautéed Chicken Livers spiced currants, pistachio, sweet and sour cabbage, bacon

Roasted Beets, blood oranges, chickpeas, yogurt and chickpea fries

Whey Braised Crimini Mushrooms, Brussels sprouts, polenta and Great Hill blue

Smoked Trout Rillettes, red endive, celeriac latkes and fennel seed vinaigrette

Chicken Skin (Cracklings) Tacos, almond romesco, slaw, refried beans

Veal “Schnitzel”, fingerling potatoes, mustard and cider reduction

Split Pea Hummus, ricotta, roasted garlic tahini and toasts

Pickled Beef Tongue, apples, horseradish, pickled garlic scape crème

Sourdough toast (2.)



Pizzichi di Farro, shrimp cream

Spaghetti, roasted pumpkin, pecorino and pumpkin seed pesto

Orecchiette, bone marrow “Bolognese”

Penne, roasted tomatoes and Parmesan

Pork cassoulet, crumbs

Cheddar spaetzle, spiced hot sauce, sweet potato and Serrano ham



NEFF Meatloaf, French onion risotto, bacon ketchup, roasted onions

Sautéed Arctic Char, lentils, curried raisins, preserved citrus and shaved kohlrabi


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