Dinner Menu

Wednesday, October 20th, 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, buttercup squash, sherry vinaigrette, fig and walnuts

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

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

Blue Cheese Meatballs, bacon gravy, red leaf “slaw”, fried potatoes and seeds

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, poached egg and toasts

Penne with bone marrow Bolognese

Orecchiette, “mac and cheese”, spinach

Spaetzle with rabbit confit, Gilfeather turnips, truffles

Plates

25.

Open Pasture Veal Schnitzel, sauerkraut with roasted grapes, apples, parsnips and bacon mustard

Seared NEFF Skirt Steak, red wine lentils, celery root and fingerling potatoes

Steamed Albacore Tuna, white miso, butternut 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