Dinner Menu

Friday, November 12th, 2010

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Small Plates

10.

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

Salt Cod Fritters, mashed potatoes, lentils and parsley

Liver Pates, duck liver and apple pate, chicken liver and almond, warm veal liver scrapple

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

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

Marinated Skirt Steak Tacos, almond romesco, chorizo and roasted green tomatoes

Crispy Rabbit and Rice Croquettes, sauce ravigot, cabbage and garlic

Warm Calamari and Caesar “Carbonara”, wilted lettuces and croutons

Red Wine Beef Heart Sausage, currants, tongue confit, mustard and sauerkraut

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

Pasta

18.

Pasta Al Ceppo, sausage, kale and squash

Mushrooms and fried garlic spaetzle with brown butter and cream

Linguini, beef Bolognese, toast

Carrot risotto, Jonah crab, oranges and marmalade oil

Garganelli, roasted tomato, Parmesan and EVOO

Plates

25.

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

Braised NEFF Pork Shank, split pea cassoulet, bacon roasted cabbage and onions

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