Dinner Menu
Friday, March 25th, 2011
Small Plates
10.
First of the Season Over Wintered Greens, pumpkin seed vinaigrette
Carrot-Curry Risotto, toasted coconut
Deviled Eggs, jalapeno sherry, chickpea, hominy and turkey chorizo stew
Cabbage, Lentil and Parmesan Soup, roasted garlic toast
Apple Salad, nuts, raisins, fried sage and maple vinaigrette
Apricot and Chicken Liver Pate, red wine mostarda
Portobello Confit, roasted onions, radish, sundried tomato, steak vinaigrette and Great Hill Blue
Smoky Arctic Char Rillettes, pickles and toasts
Boney Oscar’s Paradise Fried Parsnips, beets, capers and herbed sour cream
Crispy Rice and Chicken Wing Croquettes, spicy bacon ketchup and slaw
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, wild burdock
Linguini, Bolognese
Trofie, spicy pork sausage, lettuces and green olives
Plates
25.
Roasted Monkfish, almond romesco, beans and rice, cilantro
Fried Veal Schnitzel, veal shank, potatoes, creamed leeks 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