Dinner Menu
Sunday, February 20th, 2011
Small Plates
10.
Butternut and Roasted Squash Soup, maple gastrique
Split and Chickpea Soup, smoked paprika, caramelized yogurt
Lettuces, apples, walnuts, bacon and balsamic
Marinated Beef Tri-Tip, warm Moonlight Chaource and red wine
Mashed Potato and Truffle Risotto
Seared Veal Sweetbreads, raisin balsamic jam, mustard and fingerlings
Smoked Arctic Char Pate, celery root, horseradish and toasts
NEFF Beef Meatballs, tomato, anchovy, Parmesan and croutons
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, veal ragout, salsa verde and white beans
Plates
25.
Seared Breast of Normandy Duck, miso mushroom puree, beets and endive
Steamed Spanish Mackerel, “creamed” cauliflower, lentils, caraway, dill and 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