Dinner Menu

Wednesday, March 23^rd, 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