Dinner Menu

Wednesday, October 6th, 2010

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Small Plates

10.

Potato Scallion Soup, tater tots, chives and sour cream

Fried Pig Foot, acorn squash, butternut squash, roasted onions and maple

Pickled Trout, horseradish cream, beet tartare, wheat berries, lemon zest pickle

Delicata Squash, roasted hot  and sweet peppers, raisins, chorizo and sherry vinaigrette

Japanese Turnips, shaved, roasted, truffles, turnip green pesto

Stuffed Cabbage, open pasture Vermont veal, sweet tomato jus

Butter Lettuce and Watermelon Salad, radishes, black pepper, feta and pumpkin seeds

Warm Last Of The Season Tomatoes, basil, ricotta, green olives, arugula and balsamic

Sashimi of Young Spanish Mackerel, Lenox shiso, grapefruit and yogurt

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

Spaetzle, chicken of the woods mushrooms, Gruyere

Cassoulet, braised duck and pork, fall veggies

Spaghetti, bone marrow Bolognese, toast

Penne, roasted tomato, Parmesan (14.)

Plates

Pan Seared Vermont Veal, red wine risotto, Woven Roots carrots, charred lemon, parsley

30.

Normandy Duck Breast, parsnip puree, oatmeal and quinoa “porridge”, walnut gastrique

25.

Roasted Albacore, Jerusalem artichoke puree, tarragon brown butter, kale and leeks

25.

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