Dinner Menu
Sunday, January 30th, 2011
Small Plates
10.
Garlic and Bread Soup, almonds, smoked paprika and sherry
Roasted Beets, blood oranges, chickpeas, yogurt and chickpea fries
Beef Tongue Tacos, almond romesco, slaw and refried beans
Celery Root Latkes, apple salad, pickled garlic scape crème
NEFF Beef Tri Tip, Rawson brook chevre, red wine and carrots
Sautéed Brussels Sprouts, fried polenta, crimini mushroom veloute and Great Hill blue
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, horseradish and lemon
Pork cassoulet, crumbs
Plates
23.
Crispy NEFF Meatloaf, fingerling potatoes, spaetzle, 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