Dinner Menu

Saturday, March 19th, 2011

share this:

Small Plates


First of the Season, over wintered spring greens and balsamic

Carrot Risotto, our very hot sauce, sumac

Chickpea and Hominy “Stew”, turkey confit, poached egg and jalapeno sherry

Cabbage, Lentil and Parmesan Soup, green olive – Gruyere toast

Organic Lettuces, Caesar, butterball potatoes

Fried Burdock, curry aioli

Monkfish Ceviche, citrus, radish and pickled ginger

Roasted Beet Sundae, sour whip, coco nibs, dried fruits, nuts and caramel gastrique

Chicken Liver and Pistachio Pate, seasonal garnishes

Sourdough toast (2.)



Penne, roasted tomato and Parmesan

Pizzichi di Farro, spicy lamb ragout

Orecchiette, pork sausage, capers and Woven Roots spinach

Chicken nudel soup, barley, spaetzle and leeks

Trofie, braising green pesto, caramelized onions, pumpkin seeds and Great Hill Blue

Linguini, Bolognese



Roasted Breast of Misty Knoll Chicken, braised lettuces, roasted onions, sun dried tomatoes and crushed potatoes

Seared Arctic Char, creamed leeks and wheatberries, marinated beets, poppy seeds


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