Dinner Menu
Friday, February 2nd, 2018
Smaller Plates
Not Too Local Lettuces
pumpkin seed oil, seeds and vinaigrette
8.
Potato and Bacon Soup
German potato salad
9.
A Toast of Acme Pickled Herring
rye, egg, radish and dill
12.
Risotto of Einkorn Berries
creamed spinach, roasted tomato brodo, pecorino and fried garlic oil
12.
White Fish Salad “Roll”
Old Bay, fried potatoes and B&B pickles
12.
Falafel of Legumes and Wheats
tahini, cucumbers, parsley, chickpeas and carrots
12.
Larger Plates
Bone Marrow “Bolognese”
linguini, garlic bread, parsley
22.
Mustard Spaetzle
beef tongue pastrami, pickles, mustard seeds and parsley
11./22.
Seared Idaho Trout
apple, cabbage, horseradish, lentils, herbed sour cream, trout butter
22.
Misty Knoll Chicken Breast
braised chicken and cabbage stew, tomato, Swiss latkes, Hungarian paprika
26.
Veal Schnitzel
crushed Yukon potatoes, roasted onions, purple top turnip, cornichons
28.
Steak Frites
mustard jus, NEFF bavette steak, spinach salad, fries
24.
Cured “Filet” of NEFF NY Strip
beef fat polenta, oxtail glaze, parsnip and fried onions
34.
Sweets
10.
Spiked Cheese Blintz
oranges, candied grapefruit, raspberry
Cocoa Cavatelli
banana and coffee cream, funky granola