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| split pea soup with pancetta, sour cream and breadcrumbs
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8.00
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| mixed chicory lettuce with dates, walnuts, parmesan and sherry vinaigrette
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8.75
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| marinated artichokes with pancetta, sheep’s milk feta and celery root
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12.00
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| raw dayboat scallops with pickled beets, satsuma mandarins and orach
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13.00
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| steamed manila clams with fennel sausage and spicy chilies
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11.50
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| chicken liver mousse with an arugula salad
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9.50
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| goat cheese and sorrel stuffed pasta with lime butter and chives
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13.00
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| Entrees |
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| petrale sole with trumpet mushroom chowder, portuguese cabbage, and parsley purée
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25.00
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| maine skatewing with parsnip purée, brussels sprouts, bacon and an olive and meyer lemon relish
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26.00
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| oven roasted chicken with fingerling potatoes, green garlic, erbette chard and shaved fennel
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20.00
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| coffee rubbed pork shoulder with creamy hominy and braised greens
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24.00
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| pan roasted bavette steak with barley, turnips, roasted scallions and horseradish sauce
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25.00
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| baked mushroom cannelloni with nettles, cippolini onions, beech mushrooms and arugula
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19.00
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