Dinner Menu
Tuesday, February 15th, 2011
Small Plates
10.
Winter Squash Soup, curry, yogurt and more squashes
Split Pea, Ham and Sausage Soup, sesame
Chicken Liver and Peanut Pate, raisin balsamic jam, picatta and toasts
Warm Beets, pumpkin seed pesto, frisee and Rawson Brook chevre
Fried Polenta, chilled rock shrimp and spicy aioli
Chicken Skin Tacos, jalapeno refried beans, almond romesco and slaw
Savory Blue Cheese Donut, hazelnut carrot mousse, apple and endive
Sourdough toast (2.)
Pasta
18.
Linguini, bone marrow “Bolognese”
Penne, roasted tomatoes and Parmesan
Garlic spaetzle, pumpkin, watercress, smoked sheeps milk cheese
Clam risotto, bacon, potato and cabbage
Plate
25.
Seared NEFF Beef, celery root puree, fingerling potatoes, truffles “poivre”, bordelaise and roasted onions
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