Dinner Menu

Wednesday, February 16^th, 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