Dinner Menu

Thursday, October 22nd, 2009

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Dinner Menu



Vegetables, Salads and Small Plates



Trio of Bluefish and peppers, ceviche, tartar and sashimi,

black pepper, hot pepper and pickled pepper


Smoked duck breast, pickles and pumpkin seed butter


Blistered shisito peppers, EVOO, Maldon Sea salt and orange


Braised kale, ricotta, caramelized onions and greens olive with pancetta


Roasted and Smoked Jerusalem artichokes, dill sauerkraut


Beets and apples with currants


White fish sausage, potato latke and beet vinaigrette


Seared skate, radish, caper, anchovies and brown butter


Delicata squash, sweet peppers, giant white beans and sherry vinegar


Grilled rabbit loin, parsnip salad and prunes



Pasta, Noodles and Grains



Red beans and rice, beef shank


Spaghetti, arugula, hazelnuts and garlic


Pizzichi di farro, braised rabbit and chestnuts


Smothered pork and poblano peppers, grits


Swiss chard lasagna


Simple, etc.


Penne with roasted tomato and Parmesan            or            Local lettuces with red wine vinaigrette


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness