Dinner Menu

Friday, October 22nd, 2010

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Small Plates

10.

Jerusalem Artichoke Soup, garlic crumbs and herbed goat cheese

Jonah Crab 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.

Pizzichi di Farro, crimini mushrooms, roasted garlic cream and sage

Penne with bone marrow Bolognese

Gnocchi, clam and bacon chowder

Spaetzle with rabbit confit, Gilfeather turnips, truffles

Veal “grillades” fried grits and a poached egg

Plates

25.

Seared NEFF Skirt Steak, red wine lentils, celery root, garlic and wilted spinach

Roasted Spanish Mackerel, cabbage and fingerling potatoes, beets and horseradish

Seared Trout, butternut squash and jasmine rice, hen of the woods mushrooms, parsnips and arugula oil

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