Dinner Menu
Friday, April 1st, 2011
Small Plates
10.
First of the Season Over Wintered Greens, pumpkin seed vinaigrette
Broccoli and Bread Soup, green olives, roasted garlic and olive oil
Steamed Mussels, saffron, sumac, chilies and butter
Warm Ricotta, sundried tomato and black olive tapenade, garlic toasts
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.)
Pasta
18.
Trofie, “creamed” Woven Roots spinach, black pepper
Torchio, crimini mushrooms, lemon brown butter and sage
Spaetzle, bacon, eggs, Gruyere and potatoes
Semolina gnocchi, watercress pesto, lentils and crème fraiche
Penne, bone marrow “Bolognese”
Plates
25.
Pan Seared NEFF Skirt Steak, almond romesco, jalapeno sherry, tortilla “gratin”, rice and beans
Cassoulet, lamb neck confit, veal sausage and crumbs
Lemon Mint Poached Arctic Char, split pea risotto, pea shoots, 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