Dinner Menu
Wednesday, February 16th, 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 and toasts
Warm Beets, frisee, endive, walnuts, sweet mustard and Bridgid’s Abbey
Steak and Egg, marinated tri-tip, poached egg, lentils and garlic
Veal “Schnitzel”, vegetable piccata
Fried Calamari Tacos, jalapeno, almond romesco and slaw
Savory Blue Cheese Donut, hazelnut carrot mousse and apple
Sourdough toast (2.)
Pasta
18.
Linguini, watercress pesto and Rawson Brook chevre
Penne, roasted tomatoes and Parmesan
Spaetzle, pumpkin, smoked sheeps milk cheese
Clam risotto, bacon, potato and cabbage
Rigatoncini, braised chicken, salsa verde and white beans
Plate
25.
Seared NEFF Beef, celery root puree, fingerling potatoes, truffle “poivre”, bordelaise and roasted onions
Braised Dorade, chickpeas, spicy tomato broth, olives and rock shrimp
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