Dinner Menu

Tuesday, February 7^th, 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