Dinner Menu
Friday, February 18th, 2011
Small Plates
10.
Split Pea and Ham Soup, sesame
Butternut Squash Soup, maple crème
Frisee and Endive, walnuts, balsamic, warm Moonlight Chaource
Marinated Tri Tip, Portobello confit, garlic puree and a poached egg
Mashed Potato and Truffle Risotto
Rice and Chicken Wing Croquettes, very hot sauce, blue cheese
Braised NEFF Meatballs, tomato, anchovy, parmesan and croutons
Smoky Pickled Spanish Mackerel, bagels, red onion cream cheese
Fried Calamari Tacos, jalapeno, almond romesco and slaw
Greens with vinaigrette (8.)
Sourdough toast (2.)
Pasta
18.
Linguini, watercress pesto and Rawson Brook chevre
Penne, roasted tomatoes and Parmesan
Cheddar cavatelli, broccoli and spicy pork sausage
Mustard spaetzle, pumpkin, kale and caramelized onions
Rigatoncini, braised veal, chopped clams, salsa verde and white beans
Plate
25.
Seared Breast of Misty Knoll Chicken, celery root puree, fingerling potatoes, roasted onions and grapefruit marmalade vinaigrette
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