Dinner Menu

Thursday, March 31st, 2011

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Small Plates


First of the Season Over Wintered Greens, pumpkin seed vinaigrette

Smoky Trout Pate, toasts and seasonal garnishes

Warm Ricotta, oregano, sundried tomato and black olive tapenade

Deviled Eggs, spicy hummus, chickpeas and green onion “pearls”

Apple Salad, nuts, raisins, fried sage and maple vinaigrette

Turkey Nuggets, peppered turkey gravy and stuffing chutney

Apricot and Chicken Liver Pate, red wine mostarda

Portobello Confit, roasted onions, radish, steak vinaigrette and Great Hill Blue

Sourdough toast (2.)



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”



Pan Seared NEFF Skirt Steak, almond romesco, jalapeno sherry, 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


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