Dinner Menu

Thursday, October 14th, 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, pickled turnips, turnip latke and grated turnip

Seafood Charcuterie Plate, bluefish and rice fish sticks, smoked trout pate, pickled trout and potato salad, seasonal garnishes

Braised Jerusalem Artichokes, fried polenta, green olive and sun dried tomato tapenade

Smoked Rock Shrimp, beets, watermelon, horseradish cream, wheat berries

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

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

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

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

Pasta Al Ceppo, crimini mushrooms, cream, sage and Gruyere

Pizzichi di Farro, veal ragout and arugula

Penne with bone marrow Bolognese

Orecchiette, chilies, Jonah crab and almond turnip green pesto

Plates

25.

Seared Albacore Tuna, saffron Israeli couscous, apricots and roasted peppers

Veal Schnitzel, parsnip puree, lentils, wilted spinach, fried duck egg and salsa verde

Braised NEFF Pork Shank, sauerkraut, shaved apple and radish salad, cider-mustard jus

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