Dinner Menu

Saturday, April 23rd, 2011

share this:

Menu Tasting Available

Small Plates


Lentil and Potato Soup, fried garlic, fennel seed, guinea hen broth

Crispy Lamb Neck, black olive and chocolate honey

Seared Lamb Tacos (rare), roasted onions, almond romesco and slaw

Spring Greens, bacon, blue cheese, biscuit croutons and balsamic

Smoked Albacore Tuna and Fluke Rillettes, capers, pickles and matzo

“Poutine”, French fries, turkey gravy, smoked Gouda and micro arugula, side of bacon ketchup

Truffle Cauliflower Risotto, Parmesan, lemon

Chick Peas; hummus, falafel and marinated, smoky eggplant

Charred Confit of Octopus, Berle yogurt, grapefruit marmalade vinaigrette and roasted beets

Sourdough toast (2.)



Orecchiette, chopped clams, butter, chicken, spicy collard greens

Pizzichi di Farro, chevre, mushroom ragout, smoky onions

Semolina gnocchi, watercress sunflower seed pesto, carrots, horseradish and burnt orange

Linguini, bone marrow tomato sauce, black truffle pecorino crumbs

Mustard spaetzle, cracklin, Johnny’s ramps, lettuces, lemon and fava beans

Penne, roasted tomato, Parmesan and EVOO (16.)



Roasted Breast of Misty Knoll Chicken, green olive polenta, kale, saffron, chilies, sumac

Seared Pork Chop, “franks and beans”, scallop, home grown herb pistou and wilted greens


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