Dinner Menu

Thursday, October 7th, 2010

share this:

Small Plates

10.

Jerusalem Artichoke Soup, leek ash oil, provolone and red wine arancini

Fried Pig Foot, parsley, maple and bitter greens

Beet Tartare, horseradish cream, wheat berries, lemon pickle, beet reduction, roasted onions

Seafood Charcuterie Plate; albacore pate with apricot and cornichon, smoked mackerel croquettes with shiso yogurt and grapefruit, pickled trout with mustard seeds and chives

Baked Duck Egg, cassoulet, cracklin crumbs and duck liver toast

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

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

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

Orecchiette, turnip almond pesto, jonah crab, chilies and sweet butter

Spaghetti, bone marrow Bolognese, toast

Spaetzle, rabbit confit, butternut squash and Gruyere

Penne, roasted tomato, Parmesan (14.)

Plates

25.

Pan Seared Vermont Veal, savory oatmeal and quinoa, leeks, kale, spiced walnut butter

Butter Poached Bluefish, Gilfeather turnip puree, shaved and roasted Japanese turnips

Seared NEFF Skirt Steak, melted onion, crimini mushrooms, chicken of the woods grits, fried potatoes

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