Dinner Menu

Tuesday, March 22^nd, 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