Dinner Menu

Saturday, October 30th, 2010

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Small Plates

10.

Jerusalem Artichoke Soup, Parmesan and kale

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

Acorn Squash and Goat Cheesecake, rosemary crumbs, delicata squash and onions

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

Chicken Wing Confit, Rice Croquettes, sheep’s milk blue cheese and hot sauce

Pheasant, Veal and Cabbage Sausage, mustard, red wine 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

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

Pasta

18.

Arugula and ricotta gnocchi, blue cheese, pecans and brown butter

Bone marrow dumplings, braised brisket and sauerkraut

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.

Roasted NEFF Pork Chop, Gilfeather turnip and jasmine “risotto”, crimini mushrooms, Japanese turnips and soy gastrique

Seared Spanish Mackerel, roasted woven roots carrots, oranges, shisito pepper coulis, radishes and wilted lettuces

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