Dinner Menu
Thursday, April 14th, 2011
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Small Plates
10.
Woven Roots Greens, pumpkin seeds, coco nibs, fennel and apricot
Broccoli Soup, almond romesco
Smoky Chick Pea Soup, yogurt, hominy and cauliflower
Saffron Steamed Mussels, chilies, sumac and butter
Woven Roots Spinach, skirt steak, roasted onions, radish, steak vinaigrette and Great Hill Blue
Apple Salad, nuts, raisins, fried sage and maple vinaigrette
Seafood Rillettes; bacon and arctic char, albacore and caper, relish, pickles and matzo
Deviled Eggs, turkey croquettes, bacon ketchup, potato
Sourdough toast (2.)
Pasta
20.
Ricotta Cavatelli, more ricotta, whey braised mushrooms, lemon brown butter
Linguini, Jonah crab, pea shoots, mint and shisito peppers
Pizzichi di Farro, crème fraiche “creamed” spinach, lentils, scallion and fish roe
Semolina gnocchi, watercress almond and sunflower seed pesto, carrots, horseradish, burnt orange
Torchio, bone marrow tomato sauce, black truffle pecorino crumbs
Spaetzle, veal schnitzel, veal pancetta, mustard and pickled parsnips
Penne, roasted tomato, Parmesan (16.)
Plate
25.
Seared Scallops, split pea, spinach, ginger and curry
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