Dinner Menu

Friday, February 2nd, 2018

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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