Dinner Menu
Saturday, January 29th, 2011
Small Plates
10.
Garlic and Bread Soup, almonds, smoked paprika and sherry
Roasted Beets, blood oranges, chickpeas, yogurt and chickpea fries
Beef Tongue, apples, horseradish, celeriac latkes, pickled garlic scape crème
NEFF Beef Tri Tip, Rawson brook chevre, red wine and carrots
Whey Braised Crimini Mushrooms, Brussels sprouts, fried polenta and Great Hill blue
Chicken Skin (Cracklings) Tacos, almond romesco, slaw, refried beans
Veal “Schnitzel”, anchovy egg salad and lemon
Split Pea Hummus, ricotta, garlic tahini and toasts
Winter Squashes, endive, walnuts, cocoa nibs and maple vinaigrette
Sourdough toast (2.)
Pasta
18.
Spaghetti, pumpkin, pecorino and pumpkin seed pesto
Orecchiette, bone marrow “Bolognese”
Penne, roasted tomatoes and Parmesan
Pizzichi di Farro, braised veal, pickled Jerusalem artichoke piccata
Pork cassoulet, crumbs
Plates
23.
Crispy NEFF Meatloaf, fingerling potatoes, spaetzle, bacon ketchup and a poached egg
Sautéed Arctic Char, lentils, curried raisins, preserved citrus and shaved kohlrabi
Roasted Breast of Misty Knoll Chicken, Maine shrimp risotto
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