Dinner Menu
Friday, February 11th, 2011
Small Plates
10.
Winter Squash Soup, curry, raisins and yogurt
Cream of Button Mushroom Soup, marinated barley, garlic and sage
Frisee, roasted beets, shaved kohlrabi, apples, blue cheese and cider vinaigrette
Chicken Liver Scrapple, roasted onions, bacon and maple
Fried Polenta, endive, smoked rock shrimp and spicy aioli
Butter Braised Potatoes, watercress, lemon and clams
Veal “Schnitzel”, sauerkraut and mustard
Brussels Sprouts, poached egg, Caesar and Parmesan
Sardine Fish Salad, potato latkes
Chicken Skin Tacos, jalapeno refried beans, almond romesco and slaw
Sourdough toast (2.)
Pasta
18.
Spaghetti, bone marrow “Bolognese”
Penne, roasted tomatoes and Parmesan
Garlic spaetzle, brown butter, almonds and roasted pumpkin
Crispy “mac and cheese”, crimini mushrooms and Rawson Brook chevre
Pasta Al Ceppo, pancetta, ham, split peas, toasted black pepper and cream
Plates
22.
Seared NEFF Beef, lentil risotto, blue cheese beignets and salsa verde
Roasted Breast of Misty Knoll Chicken, pork sausage cassoulet and carrots
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