Dinner Menu

Saturday, November 13th, 2010

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Small Plates

10.

Buttercup and Pumpkin Seed Soup, feta, rosemary and red wine

Salt Cod Fritters, mashed potatoes, salsa verde

Charcuterie Plate, seasonal accompaniments, toasts

Chick Peas, falafel, hummus, marinated chickpeas, smoked Turkish pepper and onions

Roasted Beets and Vegetables, toasted walnut mousse, apples and brown sugar oats

Veal Sweetbread Tacos, almond romesco and slaw

Crispy Rabbit and Rice Croquettes, garlic, black eyed peas and sauce ravigot

Warm Calamari and Caesar “Carbonara”, wilted lettuces and Yukon golds

Scallop Terrine, horseradish, lemon, seafood salad

Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)

Pasta

18.

Pasta Al Ceppo, sausage, kale and squash

Mushrooms, fried garlic spaetzle and cream

Linguini, beef Bolognese, toast

Carrot risotto, oranges, Neal’s Yard cheddar and marmalade oil

Garganelli, roasted tomato, Parmesan and EVOO

Plates

25.

Poached Carolina Cobia, bitter greens and almond pesto, crispy butternut squash and Jerusalem artichoke “lasagna”, lentils

Seared Normandy Duck Breast, miso maple jus, Japanese turnips, parsnips and crushed farro

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