Dinner Menu
Wednesday, March 30th, 2011
Small Plates
10.
First of the Season Over Wintered Greens, pumpkin seed vinaigrette
Smoky Trout Pate, toasts and seasonal garnishes
Warm Ricotta, EVOO, oregano, sundried tomato and black olive tapenade
Deviled Eggs, spicy hummus, chickpeas and green onion “pearls”
Cabbage, Lentil and Parmesan Soup
Apple Salad, nuts, raisins, fried sage and maple vinaigrette
Apricot and Chicken Liver Pate, red wine mostarda
Portobello Confit, roasted onions, radish, steak vinaigrette and Great Hill Blue
Crispy Rice and Chicken Wing Croquettes, spicy bacon ketchup
Sourdough toast (2.)
Pasta
18.
Linguini, garlic “creamed” Woven Roots spinach, black pepper
Torchio, crimini mushrooms, lemon brown butter and sage
Spaetzle, bacon, eggs, Gruyere and potatoes
Ricotta cavatelli, green olives, roasted garlic and broccoli
Penne, bone marrow “Bolognese”
Plates
25.
Pan Seared NEFF Skirt Steak, almond romesco, cilantro salad, tortilla “gratin” rice and beans
Cassoulet, lamb neck confit, veal sausage and crumbs
Roasted Arctic Char, split pea risotto, pea shoots, lemon-horseradish and dill gremolata
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