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FIRST COURSES
Snacks
Marinated Olives, Marcona Almonds 6.
Pecorino-Stuffed Risotto Balls 7.
Chickpea Fries, Black Olive Aioli 7.
White Bean Garlic Crostini, Capers, Anchovies 8.
Sausage-Stuffed Sage Leaves 8.
Fried Oysters, Cucumber, Old Bay Aioli 9.
Cheese
Westfield Capri (Goat), Hubbardston, Massachusetts
Drunken Goat (Goat), Murcia, Spain
Old Chatham Camembert (Sheep/Cow), New York
Dancing Ewe Caciotta (Cow), Granville, New York
Valdeon (Cow/Goat), Castilla y Leon, Spain
Each 4.
Charcuterie
Culatello
Cacciatorini
Finocchiona
Rosette de Lyon
Each 10.
Assortment 20.
chef de cuisine Lauren Hirschberg
Monday, September 15 , 2008
Private Dining Available
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FIRST COURSES
Soups
Chicken Vegetable, Fregola Sarda 9.
Lentil Soup, Merguez Sausage 10.
Salads
Mixed Greens, Fennel, Radish, Red Onion 9.
Baby Beets, Goat Cheese, Candied Walnuts 12.
Arugula, Market Strawberries, Grana Padano, Hazelnuts 11.
Appetizers
Hot
Pecorino Fondue, Acacia Honey, Hazelnuts, Pepperoncini 11.
Berkshire Pork Shoulder, Tomato Molasses, Smoked Pearl
Onions 12.
Braised Octopus, Chickpeas, Chorizo 14.
Cold
Duck Prosciutto Bruschetta, Duck Egg, Mizuna, Orange
Purée 10.
White Anchovy Bruschetta, Soft-Cooked Egg,
Braised Leek 9.
Chicken Liver Paté, Crostini, Pickles 12.
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MAIN COURSES
Pasta & Grains
Bucatini, Manila Clams, Red Mustard Greens 18.
Orecchiette, Fennel Sausage, Oven-Roasted Tomato,
Ricotta Salata 19.
Polenta, Field Mushroom Ragoût 16.
Meat
Hanger Steak, Green Beans, Escargot, Crispy Potato 24.
Baby Chicken, Potato Purée, Pipérade 22.
Veal Ricotta Meatballs 21.
Fish
Chatham Cod, Smoked Tomato Broth,
Confit Cherry Tomatoes, Baby Shiitake Mushrooms 24.
Daurade Royale, Truffle-Honey, Glazed Turnips,
Charred Onion Raviolo 25.
Spicy Fish Stew, Red Pepper Aioli 21.
Sandwiches
Spiced Chicken, Feta Cheese, Black Olives, Cucumber, Mint 10.
Pork, Beet Greens, Cheddar 11.
Pickled Beets, Goat Cheese, Endive, Carmelized Onion 10. |
