Dinner Menu

Friday, October 8th, 2010

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Small Plates

10.

Buttercup Squash Soup, chorizo, sage churro, orange Gilfeather

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

Seafood Charcuterie Plate; albacore pate, smoked mackerel croquettes, pickled trout and seasonal garnishes

Baked Lucky Duck Egg, bone marrow, tomato, arugula and toast

Delicata Squash, acorn squash and goat cheese mousse, spice walnut butter, kale and quinoa

Crispy Veal Breast, roasted hot and sweet peppers, raisins and sherry vinaigrette

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

Pork Belly Pastrami, sauerkraut, pickles, mustard and seeds

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

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

Spaghetti, chopped clams, bacon, parsley celery and cream

Spaetzle, rabbit confit, butternut squash and Gruyere

Penne, roasted tomato, Parmesan (14.)

Plates

25.

Braised Pork Shank, cassoulet, fall veggies

Butter Poached Trout, parsnip puree, lentils, 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