Dinner Menu
Thursday, March 10th, 2011
Small Plates
10.
Organic Lettuces, citrus, radish and poppy seeds
Red Wine, Lentil and Potato Soup, sumac
Marinated Skirt Steak, sweet potatoes, jalapeno, almond romesco and sherry
Potato and Kale Soup, barley and pickled trout
Sautéed Calf’s Liver, roasted onions, parsnip chutney and pumpkin seed crumbs
Crispy Rice and Turkey Croquettes, caper aioli and carrot “kraut”
Chicken Liver, Peanut and Coco Nib Terrine, salted caramel gastrique
Roasted Beets, more roasted veggies, apple and Berle yogurt
Offal Veal Boudin Blanc, fried cornichons and Caesar
Sourdough toast (2.)
Pasta
18.
Torchio, beet green pesto, sheep’s milk blue cheese
Rigatoncini, roasted tomatoes and Parmesan
Pizzichi di Farro, veal ragout, ricotta and lemon
Mustard spaetzle, pancetta, kale, wheatberries and roasted garlic
Linguini, bone marrow “Bolognese”
Plates
25.
Seared Vermont Veal, buttered sauerkraut, roasted potatoes and veal jus
Wild Striped Bass “Au Vin”, roasted vegetables, red wine and wilted lettuces
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