Dinner Menu
Friday, April 22nd, 2011
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Small Plates
10.
Woven Roots Spinach, bacon, blue cheese, balsamic, radish and biscuit croutons
Fried Bacon Croquettes, greens, fig sweet and sour
Lentil and Potato Soup, fried garlic, guinea hen broth
Crispy Lamb Neck, black olive and chocolate honey
Seared Lamb Tacos (rare), roasted onions, almond romesco and slaw
Spring Greens and Apple Salad, nuts, raisins and maple vinaigrette
Albacore Tuna Rillettes, capers, pickles and matzo
“Poutine”, French fries, turkey gravy, smoked Gouda and micro greens, side of bacon ketchup
“Creamed” Spinach Risotto, steak vinaigrette, ramps
Confit of Octopus, Berle yogurt, grapefruit marmalade vinaigrette, beets, cauliflower
Sourdough toast (2.)
Pasta
20.
Orecchiette, chopped clams, butter, chicken, spicy collard greens
Pizzichi di Farro, chevre, mushroom ragout, smoky onions, poached egg
Semolina gnocchi, watercress sunflower seed pesto, carrots, horseradish and burnt orange
Linguini, bone marrow tomato sauce, black truffle pecorino crumbs
Mustard spaetzle, Wanabea rabbit, Johnny’s ramps and white beans
Plates
25.
Roasted Breast of Misty Knoll Chicken, green olive polenta, kale, saffron, chilies, sumac
Seared Diver Scallops, popcorn yogurt vinaigrette, greens, orange and picked shisito
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