Dinner Menu

Saturday, October 9th, 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, seasonal garnishes

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

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

Crispy Veal Breast, wilted butter lettuces, raisins and Jerusalem artichoke puree

Arugula, watermelon, pumpkin seeds, yogurt dressing, marinated Lenox beefsteak tomatoes

Pork Belly Pastrami, sauerkraut, pickles, mustard and seeds

Sourdough Toasts with olive oil (2.)

Pasta and Stews

18.

Orecchiette, turnip almond pesto, Jonah crab, shisito peppers and sweet butter

Spaghetti, chopped clams, bacon, parsley, celery and cream

Spaetzle, rabbit confit, butternut squash and Gruyere

Penne, tomato and Parmesan (14.)

Plates

25.

Braised Pork Shank, cassoulet, fall veggies

Butter Poached Trout, parsnip puree, lentils and Japanese turnips

Open Pasture Vermont Veal Schnitzel, crimini mushrooms, glazed carrots, chicken of the woods gravy and a crispy potato and parsley salad

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