Dinner Menu

Saturday, May 28^th, 2011

Small Plates

10.

Woven Roots Lettuces, Dave’s Caesar, radishes, croutons and crumbled egg

Mirin Poached Japanese Turnips, white miso emulsion, rock shrimp, spinach, toasted sesame

Nacho Tacos, refried beans, jalapeno, sour cream, cheddar, roasted tomato and lettuce

Split Pea Hummus, Swiss chard and rice “dolmas”, black olive

Portobello Confit, braised walnuts, quinoa, roasted onions, steak vinaigrette

Overmeade Gardens Asparagus and Fried Garlic Soup, wheatberry

Rice and Chicken Croquettes, blue cheese, hot sauce

Boudin Noir and Lentil Stew, poached egg, smoked paprika

Chicken Liver Pate, seasonal garnishes, crostini

Sourdough toast (2.)

Pasta

20.

Orecchiette, bone marrow tomato sauce, salami crumbs

Torchio, crimini mushrooms, smoky onions and Rawson Brook goat cheese

Penne, roasted tomatoes, Parmesan (16.)

Tagliatelle, chopped clams, bacon butter and chilies

Whole-wheat spaetzle, asparagus, arugula and mustard

Semolina gnocchi, turnip green and hazelnut pesto, pork sausage

Plates

25.

Ribs; braised beef short rib and crispy pork spare rib, toasted peppercorn honey, white bean, kale and red wine mignonette

Seared Scallops, seafood fritter, giant lima and hominy stew, almond romesco

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