Dinner Menu

Saturday, December 12th, 2009

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To Begin/Small bites

6.

Pear, braised radicchio and almond puree

Sautéed burdock, truffled aioli

Golden beets, barley green olive – tapenade

Jerusalem artichokes, apples, sunflower seeds and caramelized shallot vinaigrette

Winter squashes, cheddar polenta

Arugula, parsnips, caper-parsley vinaigrette

Next

10

Sweet potato, cabbage, beef liver pate and toasts

Roasted chicken wings, jalapeño and ancho peppers

Crispy pork belly, petit cassoulet

Brussels sprouts, pheasant and celery root

Pasta, starches and grains

Turkey and cabbage meatballs, couscous and raisins    15.

Spaghetti, beet green and walnut pesto    10.

Farmer’s cheese (VT cow’s milk) ravioli, carrot puree    14.

Braising greens dumplings, more greens, lots of garlic and parmesan    12.

Orecchietti, spinach, pancetta and lentils with roasted tomato    15.

Toasted bread and olive oil    2.

Plates

25.

Braised beef short ribs, creamed kale and spicy carrots

Skillet fried quail, biscuit, coleslaw and gravy

Poached bluefish, latkes and matzo balls with saffron broth

Pan seared Bobo farms chicken breast, mushroom ragout and caviar butter