Dinner Menu

Sunday, November 14th, 2010

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Small Plates

10.

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

Seafood Charcuterie Plate, salt cod fritters, scallop terrine, poached fluke salad, salsa verde

Hummus, marinated chickpeas, smoked Turkish pepper and onions

Greens, roasted beets, sherry vinaigrette, walnut toast and shaved Vermont sheep milk cheese

Veal Sweetbread Tacos, almond romesco and slaw

Crispy Chicken Wing “Confit” and Rice Croquettes, hot sauce and celeriac mousse

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

Duck Liver and Apple Pate, more apples and toasts

Cured Local Beef Tongue, carrots, horseradish and Neal’s Yard cheddar

Sourdough Toasts with olive oil (2.)

Pasta

18.

Orecchiette, sausage, kale and squash

Mushrooms, fried garlic spaetzle and creamed heirloom turnips

Linguini, beef Bolognese, toast

Jerusalem artichoke risotto, squashes

Garganelli, roasted tomato, Parmesan and EVOO

Plates

25.

Braised NEFF Pork Shank, cabbage, split peas and bacon

Seared Normandy Duck Breast, orange puree, lentils, Japanese turnips and parsnips

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