Dinner Menu
Sunday, March 20th, 2011
Small Plates
10.
First of the Season, over wintered spring greens and balsamic
Carrot Risotto, our very hot sauce
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
NEFF Beef Meatballs, spicy bacon ketchup and slaw
Roasted Beet Sundae, sour whip, coco nibs, dried fruits, nuts and caramel gastrique
Chicken Liver and Pistachio Pate, seasonal garnishes
Sourdough toast (2.)
Pasta
18.
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
Plates
25.
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
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