Dinner Menu

Saturday, February 3rd, 2018

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 Smaller Plates

 Not Too Local Lettuces

pumpkin seed oil, seeds and vinaigrette

8.

Butternut Squash and Brown Butter Soup

sage oil, fried parsley, toasted walnuts

10.

Acme Pickled Herring

toast, egg and winter radish

12.

Risotto of Einkorn Berries

creamed spinach, roasted tomato brodo, pecorino and fried garlic oil

12.

White Fish Salad “Roll”

Old Bay, fried potatoes and B&B pickles

12.

Falafel of Legumes and Wheats

tahini, cucumbers, parsley, chickpeas and carrots

12.


Larger Plates

 

Bone Marrow “Bolognese”

linguini, garlic bread, parsley

22.

Mustard Spaetzle

braised vermont pheasant, bacon, pickles and mustard seeds

11./22.

Seared Idaho Trout

apple, cabbage, horseradish, lentils, trout butter

22.

Misty Knoll Chicken Breast

braised chicken and cabbage stew, tomato, Delftree buttons, Hungarian paprika

26.

Veal Schnitzel

crushed Yukon potatoes, roasted onions, purple top turnip, cornichons, kraut

28.

Pan Roasted NEFF Bavette Steak

mustard jus, spinach salad, daikon “fries”

24.

“Filet” of NEFF NY Strip

beef fat polenta, oxtail glaze, Brussels sprouts and fried onions

34.


Sweets

10.

Spiked Cheese Blintz

oranges, candied grapefruit, raspberry

Cocoa Cavatelli

banana and coffee cream, funky granola