Dinner Menu

Wednesday, February 2nd, 2011

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Small Plates


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.)



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



Seared Local Oceans Dorade, winter squashes, brown butter, pumpkin seed pesto

Roasted Misty Knoll Chicken Thighs, spicy sweet potato puree, black eyed peas, Serrano


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