Dinner Menu

Wednesday, March 16^th, 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