Dinner Menu

Wednesday, October 13th, 2010

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Small Plates

10.

Sweet + Spicy Pepper and Squash Soup, feta, pumpkin seeds and shisito peppers

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

Fingerling, Yukon and Bacon “Hash”, fried Lucky Duck Farm duck egg

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

Smoked Pork Belly “Choucroute”, sauerkraut, mustard and Japanese turnips

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

Braised Pheasant Ribollita, Tuscan kale, white beans and grilled bread

Pasta Al Ceppo, hen of the woods mushrooms, brown butter and roasted garlic

Pizzichi di Farro, veal ragout and arugula

Penne with bone marrow Bolognese

Orecchiette, chilies, 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

Braised NEFF Short Ribs, parsnip puree, lentils, wilted spinach and red wine (25.)

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