Dinner Menu
Friday, May 6th, 2011
Small Plates
10.
Woven Roots Greens, green olive Caesar, croutons, roasted salami
Asparagus Soup, poached egg, pecorino and truffle puree
Chicken Skin Tacos, jalapeno, refried beans, slaw and almond romesco
Peanut Butter, Chicken Liver and Raisin Pate, mustards, toasts
Hot and Cold Smoky Trout Rillettes, pickled apricot “salad”, toasts
Catfish and Brown Rice Sausage, 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
Fried Oysters, white miso aioli, pea shoots and pickle pearls
Pork Meatballs, arugula and cucumber
Sourdough toast (2.)
Pasta
20.
Garganelli, asparagus, Japanese turnip, spinach and salsa verde
Orecchiette, mushrooms, smoky onions and Rawson Brook chevre
Semolina gnocchi, ramp pesto, sunflower seeds braising greens
Linguini, bone marrow tomato sauce, garlic crumbs
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