Dinner Menu
Tuesday, March 1st, 2011
Small Plates
10.
Organic Romaine, Caesar, croutons, crumbled egg
Lentil and Potato Soup, sumac
Split and Chickpea Soup, smoked paprika
Roasted Beets, warm fingerling potatoes, olives and Berle farm yogurt
Rice and Chicken Croquettes, chopped clams, butter and our very hot sauce
Sweet Potatoes, Jonah crab, jalapeno, radicchio, almonds and sherry
Lady Moon Farm Red Leaf Lettuces, pancetta, apples, and balsamic
Cured Local Beef Tongue, carrot “kraut”, horseradish 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 Wild Striped Bass, 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