Dinner Menu

Thursday, September 14th, 2017

share this:

To Start

12.

Spicy B.L.T. Tacos

braised bacon, aioli, almond romesco, lettuce and tomato

Veal Rillettes

pickles, toasts and mustard

Generic Romaine

Pete’s tomatoes, brined cucumbers, chevre vinaigrette, everything crumbs

Bitter Lettuces and Local Napa Cabbage

honey, soy, sesame and ginger

Chopped Trout Schmear

horseradish, crumbled egg, cornichon, mustard and upland cress

Slow Poached Farm Egg

baked beans, smoked ham hock, green cabbage salad

Skate Fritters

parsley and malt aioli

Curried Chicken Salad

kohlrabi, sweet corn, peas from the freezer, cilantro and lime

Semolina toasts (3.)

Next

18.

Rigatoni, eggplant and sausage marinara, “shaky” cheese

Cavatelli, Nicoise olives, tomato, zucchini and roasted pepper

Meatloaf, sweet onion gravy, potatoes, mustard greens and oyster mushrooms

Sautéed Filet of Idaho Trout, marinated tomato, capers, brown butter, frisee and leeks

Larger Plates

26.

Leg of Long Island Duck Confit

spaetzle, melted cabbage, mustard and lentils

Corned Veal Breast

matzo, mushroom, kale, celery and rye

Roasted Breast of Vermont Chicken

roasted garlic from Matty + Kira, white beans, kale, lemon and pecorino

Sweet        

10.

Berle Farm Yogurt Panna Cotta

blueberries and pecan streusel

Almond Cake and Peaches

peach and jalapeno sorbet, whipped cream