Dinner Menu

Tuesday, February 6th, 2018

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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