Dinner Menu

Sunday, March 27^th, 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