Dinner Menu
Thursday, March 1st, 2012
Small Plates
10.
venison Chili
Roasted Beet “Sundae”
walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins
Boar Meatballs
cherry gravy, celeriac and radish salad
Fried Pig’s Trotter
cornichon egg salad, hot mustard
Crispy Mozzarella
marinated eggplant, sundried tomatoes, fennel and balsamic
“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 and almond romesco
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, Black Queen Angus beef Bolognese, garlic crumbs
Spaetzle, duck confit, lentils, mustard and pickled cabbage
Chicken and sausage cannelloni, beet green and walnut pesto
Plates
25.
Roasted Breast of Misty Knoll Chicken
green olives, roasted garlic, melted onions, fingerling potatoes and Brussels sprouts
Sautéed Long Island Fluke
quinoa, leeks, cauliflower and chickpeas, Hawthorne Valley yogurt
Fried Confit of Niman Ranch Spare Ribs
kale and ham mac and cheese, sweet smoky tomato
Veal Schnitzel Sandwich, anchovy aioli, shaved cabbage, fried egg and potatoes (15.)
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