Dinner Menu

Tuesday, October 12th, 2010

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Small Plates

10.

Buttercup and Butternut Squash Soup, shisito peppers, sage churro, pumpkin seed oil

Arugula and Heirloom Turnip Soup, heirloom turnip variations

Seafood Charcuterie Plate, bluefish and rice fish sticks, smoked trout pate, pickled rock shrimp, seasonal garnishes

Young Romaine, chopped local tomatoes, blue cheese, walnuts, raisins and crumbs

Baked Lucky Duck Farm Duck Eggs, bone marrow tomato sauce, toast

Roasted Woven Roots Carrots, chickpea fries, chickpeas, tahini yogurt, purple basil

Smoked Pork Belly “Choucroute”, mustard and Japanese turnips

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

Cassoulet, veal, beef and pork, delicata squash

Pasta Al Ceppo, 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, Jonah crab and almond turnip green pesto

Plates

22.

Roasted Chicken Thighs, crispy torchon of cured chicken drum, radishes, acorn squash and goat cheese puree, fried polenta

Seared Albacore Tuna, warm beet and wheat berry salad, horseradish cream

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