Dinner Menu
Wednesday, March 9th, 2011
Small Plates
10.
Organic Lettuces, Caesar, croutons
Citrus and Radish Salad, pickled trout and poppy seeds
Red Wine, Lentil and Potato Soup, sumac
Sweet Potatoes, flying fish roe, jalapeno, radicchio, almonds and sherry
Sautéed Calf’s Liver, roasted onions, parsnip chutney and pumpkin seed crumbs
Bacon Pickled Deviled Eggs, breakfast flavors, spicy ketchup
Chicken Liver, Peanut and Coco Nib Terrine, salted caramel gastrique
Roasted Beets, rutabagas, carrots, apple and Berle yogurt
Offal Veal Boudin Blanc, fried cornichons and parsley puree
Sourdough toast (2.)
Pasta
18.
Pizzichi di Farro, beet green pesto, sheep’s milk blue cheese
Rigatoncini, roasted tomatoes and Parmesan
Potato gnocchi, pancetta, green kale and roasted garlic
Linguini, veal ragout, ricotta and lemon
Mustard spaetzle, whey braised pork and wheatberries
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