Dinner Menu
Friday, March 4th, 2011
Small Plates
10.
Organic Lettuces, Caesar, croutons, crumbled egg
Lentil and Potato Soup, sumac Or Parsnip and Apple Soup, cheddar flan
Roasted Beets, warm potatoes, olives and Berle farm yogurt
Rice and Chicken Croquettes, chopped clams, butter and our very hot sauce
Sweet Potatoes, Jonah crab, jalapeno, radicchio, almonds and sherry
Chicken Liver, Peanut and Coco Terrine, salted caramel gastrique, raisins
Local Beef Tongue Pastrami, gruyere, carrot “kraut”, mustard and pickles
Pickled Trout, fish pate, horseradish apple salad and fried dough
Offal Veal Boudin Blanc, almond romseco, slaw and toasts
Lettuces with vinaigrette (8.) Sourdough toast (2.)
Pasta
18.
Pizzichi di Farro, beet green and pumpkin seed pesto, Rawson Brook chevre
Rigatoncini, roasted tomatoes and Parmesan
Ricotta gnocchi, pancetta, green kale, spicy burdock
Mustard spaetzle, whey braised pork ragout
Linguini, milk poached roasted garlic “cream”, rock shrimp, lemon and thyme
Torchio, bone marrow “Bolognese”
Plates
25.
Seared Wild Striped Bass, caper roasted butterball potatoes, rutabaga creamed kale, bordelaise vinaigrette
Roasted Cricket Creek Veal, barley, wheat berries, smoked paprika and tangerines
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