Dinner Menu
Wednesday, March 16th, 2011
Small Plates
10.
Alliums Tart, green olives, crushed potato chips, poached egg and Gruyere
Carrot Risotto, our very hot sauce
Veal Chorizo, chickpea and hominy stew, sweet potato jalapeno salad
Crispy Rice and Turkey Croquettes, caper aioli and sweet mustard slaw
Kale and Potato Soup, pumpkin seed crumbs
House Made Cheez Whiz, smoky Parmesan and Vermont cheddar, toasts and pickles
Fried Burdock, curry aioli
Organic Lettuces, apples, walnuts and maple vinaigrette
NEFF Beef Meatballs, cornichon Caesar panzanella
Chicken Liver and Roasted Foie Gras Pate, boozy fruits and toasts
Sourdough toast (2.)
Pasta
18.
Trofie, Kale pesto, Great Hill Blue
Penne, roasted tomatoes and Parmesan
Orecchiette, veal ragout, ricotta and lemon
Linguini, bone marrow “Bolognese”
Plates
25.
Pan Seared Tilefish, roasted beets, creamed leeks, wheatberries and lentils
Shredded Phyllo Baked Monkfish, veal stock, capers, garlic, potatoes 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