Dinner Menu

Saturday, October 23rd, 2010

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Small Plates

10.

Fall Squash and Root Vegetable Soup, chorizo, roasted grapes and feta

Jonah Crab Fritters, roasted peppers, capers and pumpkin seed butter

Lettuces, sherry vinaigrette, delicata squash, fig and walnuts

Fried Lamb’s Neck, Johnny’s apple and radish salad with maple and oats

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, herbed chevre

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

Sourdough Toasts with olive oil (2.)

Pasta

18.

Pizzichi di farro, arugula, sheeps milk blue cheese, pecans and orange zest

Penne, crimini mushrooms, roasted garlic cream and sage

Linguini with bone marrow Bolognese

Ricotta Gnocchi, duck pancetta and tomato

Spaetzle with rabbit confit, Gilfeather turnips and 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, Jerusalem artichoke and jasmine rice, hen of the woods mushrooms, parsnips and lemon

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