Dinner Menu
Tuesday, February 6th, 2018
Smaller Plates
Woven Roots Spinach
pumpkin seeds, cider 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 or Falafel “Roll”
potato chips, toasted brioche, pickles
12.
Tacos of Lamb Barbacoa
bodega jalapeno, almond romesco, toasted cumin and slaw
12.
Larger Plates
Pennsylvania Duck and Crimini Mushroom Ragout
orecchiette, port, parsley and crumbs
11./22.
Mustard Spaetzle
braised Vermont pheasant, bacon, pickles and mustard seeds
11./22.
Smoked Delftree Portobello
Brussels sprouts, smothered buttons, gouda, pickled broccoli
9./18.
Seared Idaho Trout
apple, cabbage, horseradish, lentils, turnip puree
22.
Misty Knoll Chicken Breast
braised chicken and cabbage stew, tomato, Hungarian paprika
26.
Veal Schnitzel
Yukons, lemon, roasted onions, cornichon, kraut
28.
Pan Roasted NEFF Steak
mustard jus, spinach and fried things, red wine
Butcher’s steak 24./ “Filet” of NY Strip 34.
Sweets
10.
Lemon Granita
oranges, candied grapefruit, raspberry
Cocoa Cavatelli
banana and coffee cream, funky granola