Dinner Menu

Sunday, January 30^th, 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