Dinner Menu
Thursday, May 5th, 2011
Small Plates
10.
Overmeade Roasted Asparagus, fried egg, black truffle pecorino emulsion
Woven Roots Greens, green olive Caesar, croutons, roasted salami
Chicken Skin Tacos, jalapeno, refried beans, slaw and almond romesco
Catfish and Brown Rice Sausage, spicy lemon mustard, beets
Confit of Waygu Beef Tongue, broccoli, fried garlic rouille and roasted onions
Carpaccio of Portobello, spinach, olives, sun dried tomatoes, balsamic, lentil puree and blue cheese
Buttered Popcorn Risotto, pickled shrimp
Fried Oysters, white miso aioli, pea shoots and pickle pearls
Pork Meatballs, arugula and cucumber
Fried Chickpeas; falafel, garbanzo and panisse, caramelized yogurt
Roasted Foie Gras “Mousse”, Carol’s bran muffins, prune pippin cider jam
Sourdough toast (2.)
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Pasta
20.
Linguini, asparagus, Japanese turnip, spinach and salsa verde
Orecchiette, mushrooms, smoky onions and Rawson Brook chevre
Semolina gnocchi, watercress sunflower seed pesto, carrots, orange zest
Garganelli, whey braised veal, Parmesan and lemon
Smoked Gouda mac and cheese (16.)
Plates
25.
Roasted Trout, grapefruit, grapefruit marmalade vinaigrette, endive, tarragon and poppy seeds
Poached and Seared NEFF Beef (medium), braised rib, potato puree and asparagus
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