Dinner Menu
Sunday, March 27th, 2011
Small Plates
10.
First of the Season Over Wintered Greens, pumpkin seed vinaigrette
Carrot-Curry Risotto, toasted coconut, mint
Spreads; smoky trout pate, deviled egg salad and hummus, seasonal garnishes
Cabbage, Lentil and Parmesan Soup
Apple Salad, nuts, raisins, fried sage and maple vinaigrette
Roasted Confit of Lamb Neck (fatty), cassoulet beans
Apricot and Chicken Liver Pate, red wine mostarda
Portobello Confit, roasted onions, radish, sundried tomato, steak vinaigrette and Great Hill Blue
Crispy Rice and Chicken Wing Croquettes, spicy bacon ketchup
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, roasted garlic and broccoli
Linguini, bone marrow “Bolognese”
Plates
25.
Pan Seared NEFF Skirt Steak, almond romesco, cilantro salad, rice, beans and hominy
Pan Seared Trout, steamed mussels, potatoes, braised lettuces and a spicy saffron broth
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