Dinner Menu
Friday, February 4th, 2011
Small Plates
10.
Butternut Squash Soup, curried raisins, chickpea fries
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 our own very hot sauce
Roasted Whole Sardines, parsley, preserved citrus and garlic
Split Pea Hummus, 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
Spaghetti, braised veal, ricotta and lemon
Garlic spaetzle, black eyed peas, Serrano ham and crispy chicken thighs
Pork cassoulet, crumbs
Plates
Seared Local Oceans Dorade, winter squashes, brown butter, pumpkin seed pesto
25.
Roasted Cricket Creek Veal, mushroom and whey risotto, braised carrots
30.
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