Dinner Menu
Thursday, February 9th, 2012
Small Plates
10.
Potato, Fennel Seed and Kale Soup
Woven Roots Kohlrabi and Fried Calamari Caesar
Parmesan, Dave’s Caesar and black pepper
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants and sage
Roasted Beets
oranges, Hawthorne Valley quark, herbs, dilly beans, black radish, pistachio
Raven and Boar Whey Fed Crispy Pork Belly
roasted pears, cider reduction, rosemary mustard
Black Truffle and Pork Scrapple
slow poached egg, spicy bacon ketchup, potato hash
Foie Gras and Oatmeal “Fritters”
red wine braised Black Queen Angus beef, cherry jam
Warm Deep Roots Carrots
yogurt, chickpea fries, grapefruit, curry marinated giant lima beans
Sourdough toasts 2. Almond and chicken liver pate 10. Berleberg cheese 10.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, crimini and oyster mushrooms, smoked onions and goat cheese
Linguini, roasted bone marrow tomato sauce, crumbs
Crispy rabbit “strudel”, split pea puree, root vegetables
Plates
25.
Sautéed Farm Raised Trout
beet, warm potato and endive salad, horseradish cream
Roasted Misty Knoll Chicken Breast
extra skin, lentil and matzo ball stew, 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