Dinner Menu
Wednesday, March 23rd, 2011
Small Plates
10.
First of the Season Over Wintered Greens, pumpkin seed vinaigrette
Carrot-Curry Risotto, toasted coconut, spinach 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, hazelnuts, currants, fried sage and maple vinaigrette
Mustard and Cider Braised Sweetbreads, veal breast potato hash
Portobello Confit, roasted onions, radish, crushed potatoes, sundried tomato 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
Ricotta cavatelli, kale pesto, caramelized onions
Linguini, Bolognese
Plates
25.
Seared Monkfish, jasmine rice, wilted lettuces, buttered pickles
Veal Schnitzel, potatoes, fried egg, creamed leeks and veal shank
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