Dinner Menu
Sunday, February 27th, 2011
Small Plates
10.
Organic Romaine, Caesar, croutons, crumbled egg
Lentil and Potato Soup, sumac
Split and Chickpea Soup, smoked paprika, yogurt
Roasted Beets, citrus, grapefruit marmalade vinaigrette, poppy seeds
Rice and Chicken Croquettes, clams, butter and our very hot sauce
Sweet Potatoes, jalapeno, radicchio, almonds and sherry
Lady Moon Farm Red Leaf Lettuces, parsnips, apples, pancetta and balsamic
Duck Liver and Foie Gras Scrapple, roasted onions, Bantam egg and maple
Duck Skin Tacos, almond romesco, refried beans and slaw
Beef Tongue, carrot “kraut”, horseradish, blue cheese and crumbs
Pickled, Poached and Smoked Fish Pate, pickles, toasts
Sourdough toast (2.)
Pasta
18.
Pizzichi di Farro, beet green pesto (*nuts) and Rawson Brook chevre
Rigatoncini, roasted tomatoes and Parmesan
Cheddar cavatelli, green kale, spicy burdock
Mustard spaetzle, whey braised pork ragout
Torchio, bone marrow “Bolognese”
Plates
25.
Seared Trout, crispy black kale, farro porridge, rutabaga and capers
Roasted Loin of Rabbit, rabbit leg and barley stew, sesame, currants and squash puree
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