Dinner Menu
Saturday, March 26th, 2011
Small Plates
10.
First of the Season Over Wintered Greens, pumpkin seed vinaigrette
Carrot-Curry Risotto, toasted coconut, mint
Deviled Eggs, marinated chickpeas, smoked paprika hummus
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, pickles
Portobello Confit, roasted onions, radish, sundried tomato, steak vinaigrette and Great Hill Blue
Steamed Mussels, saffron, chilies, sumac and butter
Crispy Rice and Chicken Wing Croquettes, spicy bacon ketchup and slaw
Sourdough toast (2.)
Pasta
18.
Penne, roasted tomato and Parmesan
Torchio, milk poached garlic “cream”, crimini mushrooms
Spaetzle, veal breast (fatty), potatoes, pea shoots and yolk
Ricotta cavatelli, green olives and broccoli
Linguini, bone marrow “Bolognese”
Trofie, beet green walnut pesto and beets
Plates
25.
Roasted Trout, almond romesco, rice and beans, cilantro and jalapeno sherry
Fried Veal Schnitzel, veal shank ragout, 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