Dinner Menu

Friday, February 24^th, 2012

Small Plates

10.

Watercress, 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, marinated leeks, poppy seeds, pistachio and Banyuls

Roasted Beet “Sundae”

walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins

Dad’s Apple Salad

Ioka Valley maple, currants, peanuts, hazelnuts and sage

Boar Meatballs

cherry gravy, celeriac and radish salad

Lady Moon Romaine

feta, cauliflower, orange juice, Hawthorne Valley yogurt, sunflower and pumpkin seeds, quinoa

Sourdough toasts 2. Charcuterie Plate 10.

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Strozzapreti, Black Queen Angus beef Bolognese, garlic crumbs

Torchio, broccoli stem and cheddar “mac and cheese”, ham, crispy pork belly

Spaetzle, Brussels sprouts, lemons, capers, potatoes and pea shoots

Plates

25.

Seared Diver Scallops

short rib, green 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

petite eggplant “parm”, smoked tomato puree, parsley

Fried Confit of Niman Ranch Pork Spare Ribs

bacon gastrique, white polenta, black kale and black eyed peas

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