Dinner Menu

Saturday, October 24th, 2009

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Vegetables, Salads and Small Plates

9.

 

Pork, rosemary and fig meatballs, bitter greens and Parmesan

 

Butternut and bacon gratin, onion, curried aioli and breadcrumbs

 

Duo of Bluefish, ceviche and seared belly, hot peppers, black pepper

 

Blistered shisito peppers, EVOO, Maldon sea salt and orange

 

Venison carpaccio, cauliflower and crimini mushrooms “a la Greque”

 

Delicata squash, beets and sherry vinaigrette

 

Rabbit and parsnip bruschetta with prune jam

 

Fried sweet lightening squash, asian bbq and poblano peppers

 

Spicy black-eyed peas and peanuts with crispy suckling pig confit

 

Baked potatoes with a petite skate Caesar

 

 

Pasta, Noodles and Grains

12./18.

 

Red beans and rice, beef shank

 

Jerusalem artichokes, whey braised pork and spaghetti

 

Veal breast ravioli with shiitakes

 

Chickpea dumplings, ricotta, kale, green olives and sun dried tomato

 

Baked beet spaetzle, cabbage, braised pheasant and red wine

 

Simple, etc.

 

6.

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