Dinner Menu

Tuesday, October 19th, 2010

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Small Plates

10.

Jerusalem Artichoke Soup, garlic crumbs and herbed goat cheese

White Bean and Roasted Garlic Soup, roasted Tuscan kale and wheat berries

Salt Cod Fritters, roasted peppers, capers and pumpkin seed butter

Lettuces, blue cheese, buttercup squash and walnuts

Fried Lamb’s Neck, spicy acorn squash salad, salted rosemary caramel

Woven Roots Carrots, chickpeas, chickpea fries, tahini yogurt and grapefruit

Crispy Japanese Turnips, poached turnips, almond turnip pesto, ricotta

Beet “Sundae”, coco nibs, raisins, toasted almonds, caramel gastrique and lemon whip

Sourdough Toasts with olive oil (2.)

Pasta

18.

Pasta Al Ceppo, crimini mushrooms, cream and sage

Beef short rib stew, crushed potatoes and toasts

Penne with bone marrow Bolognese

Orecchiette, “mac and cheese”, spinach

Spaetzle with rabbit confit, Gilfeather turnips, truffles and a fried duck egg

Plates

25.

Open Pasture Veal Schnitzel, sauerkraut, apple – radish salad and spiced applesauce

Seared Muscovy Duck Breast, braised leg, lentils, celery root and fingerling potatoes

Steamed Albacore Tuna (Rhode Island), Israeli couscous, roasted onions and arugula

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