Dinner Menu
Thursday, March 24th, 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, roasted garlic 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
Crispy Rice and Chicken Wing Croquettes, 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
Orecchiette, milk poached garlic “cream”, crimini mushrooms
Spaetzle, braised chicken, barley and lemon
Ricotta cavatelli, kale pesto, winter pickles
Linguini, Bolognese
Trofie, spicy pork sausage, lettuces and green olives
Plates
25.
Seared Monkfish, almond romesco, beans and rice, cilantro
Veal Schnitzel, veal shank, potatoes, creamed leek and lettuces
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