Dinner Menu

Sunday, October 10th, 2010

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Small Plates

10.

Buttercup Squash Soup, shisito peppers, sage churro, orange Gilfeather

Beet Tartare, horseradish cream, wheat berries, beet reduction, roasted onions

Duck Liver Pate, strawberry pickle and jam, toasts

Seafood Charcuterie Plate, seasonal garnishes

Baked Lucky Duck Farm Duck Egg, bone marrow, tomato and toast

Delicata Squash, acorn squash and goat cheese mousse, walnuts, raisins, butter lettuces

Lenox Beefsteak Tomatoes, watermelon, pumpkin seeds, feta, arugula and yogurt dressing

Pork Belly Pastrami, sauerkraut, pickles, mustard and seeds

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

Cassoulet, veal, beef and pork, butternut squash

Pasta Al Ceppo, chopped clams, bacon, parsley, celery and cream

Spaetzle, hen of the woods mushrooms, brown butter and roasted garlic

Ricotta gnocchi, house cured duck pancetta, lentils and tomato

Pizzichi di Farro, veal ragout and arugula

Orecchiette with potatoes, rabbit confit and almond turnip green pesto

Plates

22.

Roasted Chicken Thighs, crispy torchon of cured chicken drum, glazed carrots, Gruyere grits and chicken of the woods gravy

Butter Poached Trout, root vegetable puree, quinoa, turnips, radishes and their greens

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

* Please inform your servers of any allergies