Dinner Menu
Friday, March 11th, 2011
Small Plates
10.
Organic Lettuces, citrus, radish and poppy seeds
Marinated Skirt Steak, sweet potatoes, jalapeno, almond romesco and sherry
Potato and Kale Soup, barley and pickled trout
Roasted Beets, cabbage, apple, toasted walnut butter and Great Hill Blue
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, currants
Bacon Pickled Deviled Eggs, spicy ketchup, fried potato crumbs
Offal Veal Sausage, cornichon Caesar panzanella
Sourdough toast (2.)
Pasta
18.
Trofie, braising green pesto, sheep’s milk blue cheese
Penne, roasted tomatoes and Parmesan
Gruyere cavatelli, caramelized onions, burdock and lentils
Pizzichi di Farro, veal ragout, ricotta, parsley and lemon
Mustard spaetzle, 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