Dinner Menu

Saturday, January 29th, 2011

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Small Plates


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.)



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



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


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