Dinner Menu

Friday, February 15^th, 2019

Smaller Plates

12.

Red Leaf Lettuces, blood oranges, pumpkin seed vinaigrette

Carrot, Curry and Chicken Soup, tomato, feta-yogurt, crispy chickpeas

Beef Tartare of Pecorino and Toasted Garlic, spicy herb toast

Porcini and Button Mushroom Pate, pickles, mustard and toasts

Warm Bitter Greens, potato, peas from the freezer, bacon vinaigrette

Salt Cod Fritters, saffron aioli, peppers, cucumber and sherry

Slow Roasted Carrot, dates, lemon, blue cheese, walnut 

Charred Portobello Confit, lentils, arugula pesto, oyster mushrooms (lg. 18.)

BMB toasts     3.

Pasta

18.

Spaetzle and Pork, mustard, veal and chives

Basically Hamburger Helper, elbows, Vermont cheddar 

Larger Plates

Fried Misty Knoll Chicken Thighs

cornbread stuffing, sweet potato, slaw, buttermilk                                  24.

Filet of Halibut

cream of watercress, melted leeks, quinoa and lemon                             28.

Leg of La Belle Farm Duck Confit

kale, apple, cabbage, ginger and cider                                                  26.

Grilled Lamb Chops (10-12oz)

white bean, olives, orange, Swiss chard, chilies, cauliflower and polenta  36.

Center Cut + Cured Grass Fed NY Strip          (5oz/10oz)                        25./40.

fingerlings, spinach, cremini mushrooms, onions and balsamic