Dinner Menu

Sunday, October 31st, 2010

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Small Plates

10.

Jerusalem Artichoke Soup, Parmesan and kale

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

Chicken Wing Confit and Rice Croquettes, sheeps milk blue cheese and hot sauce

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

Delicata Squash, Gilfeather turnip and jasmine “risotto”, white beans and sun dried 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; crispy lamb’s neck, warm veal scrapple and rabbit rillettes

Pasta

18.

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

Dumplings, braised brisket and sauerkraut

Pizzichi di farro, duck pancetta and tomato

Spaetzle with chicken, duck confit, turnip green almond pesto and chilies

Linguini, bone marrow Bolognese

Plates

25.

Roasted NEFF Hanger Steak, celery root creamed spinach, crispy potatoes, roasted onions and soy glazed Japanese turnips

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