Dinner Menu
Wednesday, February 22nd, 2012
Small Plates
10.
Rutabaga and black truffle soup, slow poached egg
Fried East Coast Oyster Tacos
almond romesco, dressed lettuces, lime, jalapeno
Crispy Rawson Brook Chevre
beet vinaigrette, endive, seeds
Roasted Beet “Sundae”
pistachios, pumpkins seeds, sour lemon whip, caramel gastrique, coco nibs and raisins
Charcuterie Plate
Raven and Boar pork terrine, rabbit and chicken wing torchon, seasonal accompaniments
Dad’s Apple Salad
Ioka Valley maple, currants, peanuts, hazelnuts and sage
Black Queen Angus Brisket and Tongue
pickled cabbage, mustard, horseradish and buttered toast
Cauliflower and Curry
Hawthorne Valley yogurt, fried chickpeas, quinoa, orange
Sourdough toasts 2. Berleburg and pears 10. Menu tasting 35./50.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Ruffle pasta, braised rabbit, cream and mushrooms
Strozzapreti, roasted bone marrow tomato sauce, garlic crumbs
Torchio, broccoli stem and cheddar “mac and cheese”, sausage, crumbled fries
Plates
25.
Seared Diver Scallops
short rib, kale and cured lentil stew, olive oil crushed potatoes, sweet onion vinaigrette
Wild Striped Bass
cauliflower puree, beets, grapefruit, saba, tarragon and shaved fennel
Roasted Breast of Misty Knoll Chicken
extra skin, split pea and bacon risotto, black radish, chopped watercress and parsley
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