Dinner Menu
Saturday, February 19th, 2011
Small Plates
10.
Butternut Squash Soup, maple crème
Chickpea and Smoked Paprika Soup, caramelized yogurt
Lettuces, apples, walnuts, bacon and balsamic
Marinated Beef Tri Tip, Portobello confit, red wine 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, sriracha, almond romesco, cilantro 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, chopped clams, salsa verde and white beans
Plates
25.
Seared Breast of Normandy Duck, celery root puree, endive, roasted squash and maple gastrique
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