Dinner Menu
Thursday, February 17th, 2011
Small Plates
10.
Winter Squash Soup, curry, yogurt and more squashes
Split Pea and Ham Soup, sesame
Beets, frisee, endive, walnuts, sweet mustard and Bridgid’s Abbey
Marinated Tri Tip, Portobello confit, garlic puree and a poached egg
Rice and Chicken Wing Croquettes, very hot sauce, blue cheese
Savory Blue Cheese Donut, hazelnut carrot mousse, raisin balsamic jam
Veal “Schnitzel”, vegetable piccata, smoked paprika
Fried Calamari Tacos, jalapeno, almond romesco and slaw
Sourdough toast (2.)
Pasta
18.
Linguini, watercress pesto and Rawson Brook chevre
Penne, roasted tomatoes and Parmesan
Cheddar and butternut cavatelli, broccoli and pork sausage
Mustard spaetzle, pumpkin, kale, smoked sheep cheese
Seafood risotto, 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
Steamed Arctic Char, “creamed” cauliflower, lentils, caraway, dill, horseradish, pickled apples
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