Dinner Menu

Sunday, October 24th, 2010

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Small Plates

10.

Fall Squash and Root Vegetable Soup, five spice and sage brown sugar crumbs

Jonah Crab Fritters, pumpkin seed butter, capers, sweet and spicy peppers

Lettuces, sherry vinaigrette, delicata squash, fig and walnuts

Fried Lamb’s Neck, white miso, roasted grapes and wilted red leaf

Crispy Japanese Turnips, poached turnips, turnip almond pesto and chevre

Smoked Albacore Tuna Pate, apple –radish salad, mustard and toasts

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

Blue Cheese Meatballs, bacon gravy, slaw, fried potatoes and seeds

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

Orecchiette with red wine lamb ragout

Linguini with bone marrow Bolognese

Ricotta Gnocchi, duck pancetta and tomato

Spaetzle with rabbit confit, Gilfeather turnips, spinach and truffles

Veal “grillades” fried grits and a poached egg

Plates

25.

Seared NEFF Skirt Steak, buttered sauerkraut, fingerling potatoes, beets and horseradish

Seared Blackfish, 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