Dinner
September 9, 2010 Our dinner menu changes daily. Below you'll find a sample from the fall.
Snacks and Starters from 5 pm
Dinner 6 pm – 11 pm
Bites
Chicken Liver Pate - 6
Fried Cauliflower - 6
Roasted Brussel Sprouts - 5
Marinated Olives - 5
Crostini - 6
Farmstead Cheeses - 4 each
Starters
Wild Arugula Salad - 8
lemon, olive oil, parm
Heirloom Tomato Salad - 10
blue cheese, basil, red onion, balsamic, olive oil
Seared Scallops - 11
spinach puree, beet chips
Seared Lamb - 12
eggplant caponata, feta, kalamata vinaegrette
Mains
House-made pappardelle
with pulled brisket, parmesan & scallion - 15
Roasted Striped Bass
with mussels, chorizo & basil broth - 18
Crispy Organic Chicken
with sweet potato puree and roasted brussels - 17
Beet Risotto
with arugula and aged goat cheese - 14
Desserts
Flourless Chocolate Cake - 6
Olive oil, sea salt, whipped cream
Lemon Poppy Cake - 6
Lemon curd, fresh berries
Affogato - 5
Ceci-cela vanilla ice cream, freshly-brewed espresso
Chocolate Pudding
Snickerdoodles & cinnamon cream
$6
Reader Comments (1)
This menu sounds divine! I can't wait to try the pappardelle and the bass sounds scrumptious .... And, let's be honest, what's better than Chocolate pudding? Yum.