Dinner Menu
Sunday, March 13th, 2011
Small Plates
10.
Organic Lettuces, apples, walnuts and maple vinaigrette
NEFF Beef Meatballs, cornichon Caesar panzanella
Potato and Kale Soup, barley and pickled trout
Roasted Beets, red wine, blue cheese and roasted veggies, pumpkin seed crumbs
Sautéed Calf’s Liver, roasted onions, parsnip chutney
House Made “Cheez Whiz”, smoky Parmesan, cheddar, pickles and toasts
Crispy Rice and Turkey Croquettes, caper aioli and carrot “kraut”
Chicken Liver and Roasted Foie Gras Pate, boozy dried fruits and toasts
Veal Chorizo, sweet potatoes, jalapeno, poppy seeds 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
Orecchiette, veal ragout, ricotta and parsley
Pizzichi di Farro, kale, wheatberries, capers, garlic and lemon
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