Dinner Menu

Tuesday, October 26th, 2010

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Small Plates

10.

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

Fried Lamb’s Neck, split pea hummus, smoky peppers, quinoa and capers

Veal Scrapple and Apples, radishes, oat and maple chutney

Seafood Charcuterie, smoked albacore pate, rice fish sticks and Jonah crab salad

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

Beets, chickpea fries, grapefruit and tahini yogurt

Seared Sashimi of Spanish Mackerel, raisins, acorn squash, garlic and miso

Lettuces with sherry vinaigrette (8.)

Sourdough Toasts with olive oil (2.)

Pasta

18.

Pizzichi di farro, arugula, sheep’s 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

Plates

25.

Sautéed Misty Knoll Chicken Breast, hen of the woods mushrooms, caramelized Jerusalem artichoke puree, roasted carrots and fingerling potatoes

Seared Amberjack, fried and poached Japanese turnips, almond turnip green pesto, white beans, rice and celery root

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