Dinner Menu
Wednesday, February 2nd, 2011
Small Plates
10.
Garlic and Bread Soup, almonds, smoked paprika and sherry
Tasting of Arctic Char, potato soup, gravlax toast and horseradish “herring”
Endive and Frisee, roasted beets, shaved kohlrabi, blood orange and yogurt
Roasted Brussels Sprouts, fried egg, white anchovy, and Parmesan
Beef Tongue Tacos, almond romesco and slaw
NEFF Beef Tri Tip, Rawson brook chevre, red wine, celeriac latkes and watercress
Chicken “Nuggets”, date bbq, honey mustard and pickled garlic scape
Split Pea Hummus, chickpea fries, garlic tahini and toasts
Scrapple, bacon, lentils, apples, walnuts and maple
Sourdough toast (2.)
Pasta
18.
Orecchiette, bone marrow “Bolognese”
Penne, roasted tomatoes and Parmesan
Fried garlic spaetzle and crimini mushrooms, pecorino and whey
Spaghetti, braised veal, ricotta and lemon
Pork cassoulet, crumbs
Plates
22.
Seared Local Oceans Dorade, winter squashes, brown butter, pumpkin seed pesto
Roasted Misty Knoll Chicken Thighs, spicy sweet potato puree, black eyed peas, Serrano
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