Dinner Menu

Thursday, February 3rd, 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”

Watercress and Frisee, roasted beets, shaved kohlrabi, blood orange and yogurt

Roasted Brussels Sprouts, poached egg, white anchovy, and Parmesan

Beef Tongue Tacos, almond romesco and slaw

NEFF Beef Tri Tip, Rawson brook chevre, red wine, celeriac latkes

Chicken “Nuggets”, date bbq, honey mustard and pickled garlic scape

Roasted Whole Sardines, parsley, preserved citrus and garlic

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

Spaghetti, braised veal, ricotta and lemon

Garlic spaetzle, black eyed peas, Serrano ham and crispy chicken thighs

Pork cassoulet, crumbs


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


Roasted Cricket Creek Veal, blue cheese dumplings, whey braised mushrooms and carrots



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