Dinner Menu
Friday, February 10th, 2012
Small Plates
10.
Miso and Swedish Turnip Soup, seaweed and sesame butter
Woven Roots Kohlrabi and Fried Calamari Caesar
Parmesan, Dave’s Caesar and black pepper
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants and sage
Roasted Beets
oranges, Hawthorne Valley quark, herbs, dilly beans, black radish, pistachio
Black Truffle and Pork Scrapple
slow poached egg, spicy bacon ketchup, potato hash
Jalapeno “Popper” Tacos
almond romesco, refried beans, cheddar and slaw
Foie Gras and Oatmeal “Fritters”
red wine braised Black Queen Angus beef, cherry jam
Warm Deep Roots Carrots
yogurt, chickpea fries, grapefruit, curry marinated giant lima beans
Sourdough toasts 2. Almond and chicken liver pate 10. Berleberg cheese 10.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, roasted bone marrow tomato sauce, crumbs
Orecchiette, sausage, green olives, broccoli and chili flakes
Crispy rice cake, soy cured ham, petite stir fry (thanks Swoon)
Cavatelli, braised chicken, clams, sambal, Swiss chard and burdock
Plates
25.
Roasted Misty Knoll Chicken Breast
extra skin, lentils, matza balls, saba and celery root puree
Fried Confit of Niman Ranch Pork Spare Ribs
grits, collard greens, bacon-maple gastrique
Sautéed Rhode Island Hake
rutabaga creamed kale, fingerling potatoes, endive, herbs and red wine vinaigrette
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. Meals Tax is 7%, 6.25% MA and .75% Local