Dinner Menu
Tuesday, March 22nd, 2011
Small Plates
10.
First of the Season Over Wintered Greens, maple vinaigrette
Carrot-Curry Risotto, toasted coconut and mint
Chickpea and Hominy “Stew”, turkey confit, chorizo spices, poached egg and jalapeno sherry
Cabbage, Lentil and Parmesan Soup, green olive – Gruyere toast
Apple Salad, crispy veal breast, hazelnuts, dill, lemon and mustard “crème”
Organic Romaine, Portobello, balsamic and Great Hill Blue
Smoky Arctic Char Rillettes, seasonal garnishes, toasts
NEFF Beef Meatballs, spicy bacon ketchup and slaw
Roasted Beet Sundae, chocolate, walnuts, caramel gastrique, cream cheese “whip”, raisins
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
Plate
25.
Seared Monkfish, potatoes, Caesar, wilted lettuces buttered and peppered radish
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