Dinner Menu

Tuesday, November 24th, 2009

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 Vegetables, Salads and Small Plates



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)


Seared, polenta and chanterelles (plate)



Pasta, starches and grains



 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




Pan seared duck breast, potatoes, mesclun and balsamic