Dinner Menu

Thursday, February 8th, 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, dill and winter radish

12.

Risotto of Einkorn Berries

creamed spinach, roasted tomato brodo, pecorino and oregano oil

12.

White Fish Salad or Falafel “Roll”

potato chips, toasted brioche, pickles

12.

Shaved Steak Taco

almond romesco, slaw, bodega jalapeno, cilantro

12.


Larger Plates

 Pennsylvania Duck and Crimini Mushroom Ragout

orecchiette, port, parsley and crumbs

11./22.

Misty Knoll Chicken Breast

poached chicken and cabbage stew, tomato, Swiss latke, Hungarian paprika

26.

Mustard Spaetzle

braised Vermont pheasant, bacon, pickles and mustard seeds

11./22.

Smoked Delftree Portobello

Brussels sprouts, smothered buttons, Gouda, pickled broccoli

9./18.

Pan Seared Haddock

bacon and potato nage, braised cabbage, mustard greens, tomato jam

22.

Pan Roasted NEFF Steak

mustard jus, spinach and fried things, red wine

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

Brined and Grilled Snake River Farm Pork Chop

apple, cabbage, horseradish, lentils, turnip puree

24.


Sweets

10.

Lemon Granita

oranges, candied grapefruit, raspberry

Cocoa Cavatelli

banana and coffee cream, poppy seed granola