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LATE WINTER MENU 2010

PASTA

PINN OAK RIDGE FARM LAMB RAGU
Rich local lamb ragu of slowly braised lamb shoulder, San Marzano tomato, red wine, fennel seed & fresh rosemary tossed with tagliatelle pasta, topped with Sardinian Podda cheese $19

BUCATINI CARBONARA
Traditional Roman delight -crisp house cured pancetta, garlic, pepper and cream tossed with bucatini, New Century Farm organic egg and Parmigiano-Reggiano cheese $17

SPAGHETTI alla BOLOGNESE
The slow-simmered meat sauce of Bologna
locally raised Cates Family Farm beef cooked
with Jordandal Farm ground pork, pancetta,
tomatoes & white wine, topped
with Parmigiano-Reggiano $17

ORECCHIETTE with FRABONI'S
SAUSAGE & RAPINI
Little ears of pasta with Fraboni's hot Italian
sausage, rapini, roasted garlic cream
& a splash of brandy $17

EGGPLANT NAPOLETANA
Crisp eggplant with caramelized onion, basil oil and mozzarella. Spaghetti with grilled eggplant, golden raisin, San Marzano tomatoes $16

ENTREES

DUO of JORDANDAL FARM PORK
Fennel-rosemary brined pork tenderloin carved
over slow roasted pulled pork shoulder with
rosemary-scented Anson Mills polenta
& braised kale, garnished with
Italian fennel pollen $20

WOOD GRILLED NORWEGIAN SALMON
Served on a seafood zuppetta of mussels, smoked bacon, spinach, red potato, Luxardo Sambuca
& roasted garlic cream $21

BEEF TENDERLOIN
Hand-cut filet steak cooked over a live fire, with
olive oil mashed potatoes, creamed spinach and local mushroom medley in a rich marsala sauce $32

PAN SEARED SEA SCALLOPS
On wilted watercress with parsnip cream, orange marmalade & fennel infused veal sauce $24

ROASTED ROOT VEGETABLES
Acorn squash, parsnip, carrot, cipollini onion
& trumpet mushrooms set on potato, apple
& fennel puree with port wine-porcini
mushroom reduction $17