Dinner Menu
Tuesday, March 8th, 2011
Small Plates
10.
Organic Lettuces, Caesar, croutons
Crispy Rice and Clam Croquettes, tartar sauce and rutabagas
Red Wine, Lentil and Potato Soup, sumac
Apple and Parsnip Soup, barley and chevre
Stuffed Quail and Cabbage, fig, bacon and jasmine rice
Sweet Potatoes, flying fish roe, jalapeno, radicchio, almonds and sherry
Chicken Liver, Peanut and Coco Nib Terrine, salted caramel gastrique
Pickled Trout, horseradish apple salad
Rabbit Rilletes, carrot “kraut”, mustard and toast
Offal Veal Boudin Blanc, fried cornichons, beets and parsley puree
Sourdough toast (2.)
Pasta
18.
Pizzichi di Farro, beet green pesto, sheep milk blue cheese
Rigatoncini, roasted tomatoes and Parmesan
Potato gnocchi, pancetta and green kale, milk poached roasted garlic “cream”,
Linguini, veal ragout, ricotta, lemon and thyme
Mustard spaetzle, whey braised pork and whaetberries
Torchio, bone marrow “Bolognese”
Plates
25.
Seared NEFF Skirt Steak, caper roasted potatoes, kale and bordelaise vinaigrette
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