Dinner Menu
Sunday, April 3rd, 2011
Small Plates
10.
First of the Season Over Wintered Greens, pumpkin seed vinaigrette
Broccoli Soup, green olives, roasted garlic and crumbs
Warm Ricotta, sundried tomato and black olive tapenade, garlic toasts
Deviled Eggs, smoky 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.
Garganelli, “creamed” Woven Roots spinach, black pepper
Torchio, mushrooms, lemon brown butter
Gruyere spaetzle, bacon, eggs, and spicy ketchup
Semolina gnocchi, watercress almond pesto, lentils and crème fraiche
Penne, bone marrow tomato sauce, Parmesan
Plates
25.
Pan Seared NEFF Skirt Steak, almond romesco, tortilla “gratin”, rice and beans
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