Dinner Menu
Saturday, March 12th, 2011
Small Plates
10.
Organic Lettuces, citrus, radish and poppy seeds
NEFF Beef Meatballs, cornichon Caesar panzanella
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
Veal Chorizo, sweet potatoes, jalapeno and sherry
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
Fried Quail, gravy, sweet mustard coleslaw, biscuits and ginger ale candied yams
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