Dinner Menu

Friday, April 1^st, 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