Dinner Menu

Thursday, October 28th, 2010

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Small Plates

10.

Parsnip, Apple and Vanilla Soup, julienned vegetables

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

Delicata Squash, feta, roasted onions, wheat berries, sun dried tomatoes and white beans

Beet and Shredded Phyllo Fritter, marinated beets, grapefruit and pumpkin seed butter

Seared Sashimi of Spanish Mackerel, raisins, romaine, garlic and miso

Pheasant, Veal and Cabbage Sausage, mustard and late season tomatoes

Lettuces with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)

Charcuterie

(Served with toasts and seasonal garnishes)

10.

Seafood; rice fish “sticks”, soy Jonah crab salad and smoked albacore pate

Traditional; chicken liver and almond pate, warm veal scrapple and rabbit rillettes

Pasta

18.

Arugula and ricotta gnocchi, sheep’s milk blue cheese, pecans and brown butter

Linguini with bone marrow Bolognese

Pizzichi di farro, duck pancetta and tomato

Spaetzle with chicken, celery root creamed spinach

Orecchiette, turnip green almond pesto, rock shrimp, butter and chilies

Plates

25.

Sautéed Misty Knoll Chicken Breast, crimini mushrooms, caramelized Jerusalem artichoke puree, roasted carrots and fingerling potatoes

Seared Amberjack, soy braised Japanese turnips, truffled Gilfeather turnip and jasmine rice “risotto”

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