Dinner Menu
Thursday, February 8th, 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, 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