housemade fresh pasta
Thanks to those who braved the weather and came out for lunch today. We apologize for the lake in the parking lot, but we hope you enjoyed your meals. We’re all hoping the floodwaters recede as soon as possible.
(Update: The river is down significantly as of Friday morning, so we are definitely open for business.)
spaghettini of mussels and tomato
The Menu for March 15 and 16 (may vary depending on availability)
to start:salumi and cheese platter mixed greens with balsamic vinaigrette GTF salad with pears, almonds, and a balsamic vinaigrette watercress soup with artisan bread beet and red cabbage soup with artisan bread
toasted almonds for salads
JC cuts into his stash of charcuterie.
pizze:garlic/tomato/mozzarella pepperoni/pickled peppers/tomato/mozzarella MF bacon/leek/tomato/mozzarella collards/caramelized shallot/tomato/mozzarella
We get eggs from Provenance Farm, which is literally just across the street.
creamy polenta with vegetables and poached egg
JC celebrates St. Patrick’s Day with corned ham with cabbage and potato.
secondi:agnolotti with basil and goat cheese spaghettini of mussels and tomato corned ham with cabbage and potato creamy polenta with vegetables and poached egg brodetto of clams and rockfish
Ana Patty rolls out danish dough. We did the math today and decided the finished product has no fewer than 135 layers of butter and dough. (Croissants have 180 layers!)
The dark flecks in the danish dough are cardamom.
honey-orange glaze for the morning buns
sweetness for the morning buns
soon-to-be morning buns