Dinner Menu
Sunday, February 26th, 2012
Small Plates
10.
Watercress, Rutabaga and Black Truffle Soup, slow poached egg
Venison Chili, cumin sour cream
Crispy Rawson Brook Chevre
beet vinaigrette, fennel, marinated leeks, poppy seeds, pistachio and Banyuls
Roasted Beet “Sundae”
walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins
Boar Meatballs
cherry gravy, celeriac and radish salad
Lady Moon Romaine
feta, cauliflower, orange juice, Hawthorne Valley yogurt, sunflower and pumpkin seeds, chickpeas
“Non Traditional” Charcuterie
terrines of chicken wings, liver and rabbit, rather traditional accompaniments
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, Black Queen Angus beef Bolognese
Torchio, split pea “mac and cheese”, ham, crispy pork belly and potatoes
Spaetzle, duck confit, lentils, mustard and pickled cabbage
Eggplant “Parm”, tomato puree, more Parmesan and parsley
Plate
25.
Roasted Breast of Misty Knoll Chicken
pea shoot pesto, Brussels sprouts, fingerlings, lemon
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