Dinner Menu
Wednesday, February 29th, 2012
Small Plates
10.
Watercress, Rutabaga and Black Truffle Soup
Venison Chili, cumin sour cream
Roasted Beet “Sundae”
walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins
Boar Meatballs
cherry gravy, celeriac and radish salad
Crispy Rawson Brook Chevre
fennel, quinoa, pistachio, beet vinaigrette
Lady Moon Romaine
feta, cauliflower, orange juice, Hawthorne Valley yogurt, sunflower and pumpkin seeds, chickpeas
“Non Traditional” Charcuterie
chicken and foie gras sausage, chicken wing and liver pate, rather traditional accompaniments
Dad’s Apple Salad
Ioka maple dressing, hazelnuts, peanuts, sage and currants
Fried East Coast Oyster” Tacos
dressed lettuce, jalapeno, almond romesco and lime
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
Plates
25.
Roasted Breast of Misty Knoll Chicken
pea shoot pesto, Brussels sprouts, fingerling potatoes, lemon
Sautéed Long Island Fluke
cauliflower, kale and melted onion ragout, poppy seed, beets and leeks 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