Dinner Menu

Monday, February 5th, 2018

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Smaller Plates

Woven Roots Spinach

pumpkin seeds, cider vinaigrette

Butternut Squash and Brown Butter Soup

sage oil, fried parsley, toasted walnuts

Acme Pickled Herring

toast, egg and winter radish

Risotto of Einkorn Berries

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

White Fish Salad or Falafel “Roll”

potato chips, toasted brioche, pickles

Tacos of Lamb Babacoa

bodega jalapeno, almond romesco, toasted cumin and slaw 

Larger Plates

 Pennsylvania Duck and Crimini Mushroom Ragout

orecchiette, port, parsley and crumbs

Mustard Spaetzle

braised Vermont pheasant, bacon, pickles and mustard seeds

Smoked Delftree Portobello

Brussels sprouts, smothered buttons, gouda, pickled broccoli

Seared Idaho Trout

apple, cabbage, horseradish, lentils, turnip puree

Misty Knoll Chicken Breast

braised chicken and cabbage stew, tomato, Hungarian paprika

Veal Schnitzel

Yukons, lemon, roasted onions, cornichon, kraut

Pan Roasted NEFF Steak

mustard jus, spinach and fried things, red wine

Butcher’s steak 24./ “Filet” of NY Strip 34.

Sweets

Lemon Granita

oranges, candied grapefruit, raspberry

Cocoa Cavatelli

banana and coffee cream, funky granola