Dinner Menu
Tuesday, February 7th, 2012
Small Plates
10.
Potato, Whey and Kale Soup
Woven Roots Kohlrabi Caesar
Parmesan crumbs, Dave’s Caesar, chick pea fries and black pepper
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants and sage
Roasted Beets
grapefruit, carrots, Berle yogurt, herbs, black radish, pistachio, chick pea fries
Raven and Boar Whey Fed Crispy Pork Belly
roasted pears, rosemary mustard and pear cider reduction
Black Truffle Scrapple
slow poached egg, spicy bacon ketchup, potato hash
Chicken Liver and Almond Pate
mustard, pickles and toast
Berle Farm Cave Aged and Solar Powered Berleberg Cheese
jams and toasts
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, mushrooms, smoked onions, beans and goat cheese
Linguini, roasted bone marrow tomato sauce
Crispy rabbit “strudel”, split pea puree, root vegetables
Plates
25.
Sautéed Farm Raised Trout
leeks, fingerling potato, endive, mustard, lemon and capers
Roasted Misty Knoll Chicken Breast
extra skin, lentil stew, matzo balls, sesame, saba and celery root puree
Fried Confit of Niman Ranch Pork Spare Ribs
grits, collard greens, bacon-maple gastrique
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