Dinner Menu

Tuesday, November 24th, 2009

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 Vegetables, Salads and Small Plates

9.

 

Red cabbage soup, horseradish butter 

 

Boar “pastrami”, grilled cheese, sauerkraut and mustard

 

Foie gras carpaccio, beets, currant vinaigrette

 

Roasted pumpkin, bitter lettuces and curried green olive romesco

 

Turnip gratin, chicory salad, great hill blue cheese

 

Brussels sprouts, mustard seeds, apples and pancetta

 

BBQ’d shiitakes, pickled ones too, beef liver and oatmeal sausage

 

Sautéed sweetbread and Jerusalem artichokes, capers and lemon

 

 

Nantucket Bay scallops

 

Ceviche, hot pepper (small plate)

15.

Seared, polenta and chanterelles (plate)

25.

 

Pasta, starches and grains

15.

 

 Spaetzle, beet braised beef short rib ragout

 

Turkey dumplings, acorn squash, crimini mushrooms and lentils

 

Orecheitte, leeks, brown butter and chevre

 

Garganelli, roasted foie gras sauce, croutons

 

Sourdough gnocchi, black trumpets, thyme and roasted garlic

 

Plate

22.

Pan seared duck breast, potatoes, mesclun and balsamic