Dinner Menu
Friday, February 24th, 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