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Dinner Menu
SNACKS TO SHARE
MIXED NUTS & MARINATED OLIVES
EDAMAME WITH SEA SALT
SPICED EGGPLANT & PAPPADAMS
SKINNY FRIES WITH HARISSA AIOLI
VEAL MEATBALL SLIDERS
ricotta, sage, brioche bun
TUNA TARTARE WITH CITRUS
jalapeno, fried yucca chips
CLINK SEAFOOD PLATTER
4 each oysters, littleneck clams,
blue prawns, jonah crab claws
ARTISAN CHEESES
FIDDLEHEAD TOMME
cow (raw), New Hampshire
with fig jam
GARROTXA
goat (pasteurized), Spain
with grappa-soaked sultanas
OSSAU IRATY
sheep (raw), France
with pear mostarda
FONTINA VAL D'AOSTA
cow (pasteurized), Italy
with honeycomb
BAYLEY HAZEN BLUE
cow (raw), Vermont
with quince paste
VALDEON
cow & goat (pasteurized), Spain
with honeyed walnuts
CHARCUTERIE
LA QUERCIA PROSCIUTTO
FRA' MANI ARTISAN SALAMI
LOMO & CHORIZO
dry cured pork loin & chorizo
CHICKEN LIVER MOUSSE
brandied prunes, crostini
PORK RILLETTES WITH 2 MUSTARDS
FOIE GRAS TORCHON
rhubarb, buttered toast
STARTERS
LOCAL OYSTERS
champagne mignonette
ARGULA SALAD
frisee, endives, Roquefort vinaigrette
SALAD OF LITTLE GEM LETTUCES
spring radishes, olive oil crouton, manchego
MOZZARELLA BURRATA
arugula, tomatoes, marcona almonds
CHILLED YELLOW TOMATO SOUP
smoked yogurt, extra virgin oil
OYSTER CHOWDER
brown bread croutons, black truffle oil
RAY YELLOWTAIL
pickled radish, sesame seed dressing
SEARED SEA SCALLOPS
english pea puree, leeks, truffle nage
HANDCUT PAPPARDELLE
lamb ragu, parmesan reggiano
MAINS
RICOTTA GNUDI
cauliflower, currants, pine nuts
LOCH DUART SALMON
white asparagus, morel mushrooms
LIBERTY ALE MARINATED CHICKEN
farro, morel mushrooms, natural jus
COLORADO LAMB LOIN
crepinette, baby artichokes, tomato confit
BERKSHIRE PORK LOIN
collard greens, violet mustard
NATURAL VEAL SHORT RIBS
oyster mushrooms, potato puree, madeira
10 OZ. DRY AGED STRIPLOIN
shishito peppers, green sauce, yucca root
*Menu items are subject to change and represent a sample of our offerings.
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Joseph Margate, Executive Chef