Dinner Menu
Thursday, March 17th, 2011
Small Plates
10.
First of the Season, over wintered spring greens and balsamic
Carrot Risotto, our very hot sauce, sumac
Chickpea and Hominy “Stew”, veal chorizo, poached egg and jalapeno sherry
Crispy Turkey Wing, turkey gravy, too much black pepper and sweet mustard slaw
Kale and Potato Soup, croutons
House Made Cheez Whiz, smoky Parmesan and Vermont cheddar, toasts and pickles
Fried Burdock, curry aioli
NEFF Beef Meatballs, petite Caesar and cornichons
Chicken Liver and Roasted Foie Gras Pate, boozy fruits and toasts
Sourdough toast (2.)
Pasta
18.
Trofie, braising greens, braising green pesto, Great Hill Blue and pumpkin seeds
Pizzichi di Farro, spicy lamb ragout
Fried garlic spaetzle, pork sausage, capers and Woven Roots spinach
Orecchiette, veal ragout, ricotta and lemon
Linguini, beef Bolognese
Plates
25.
Roasted Breast of Misty Knoll Chicken, sundried tomato sausage, braised lettuces and sweet potato puree
Seared Arctic Char, creamed leeks and wheatberries, roasted onions, marinated beets
Monkfish “Schnitzel”, cabbages, potatoes, pickled mustard seed and black caraway
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