Dinner Menu

Tuesday, November 16th, 2010

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Small Plates

10.

Buttercup and Pumpkin Seed Soup, feta

Scallop Terrine, fried potatoes, poached egg and 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

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

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

Butternut squash risotto, chorizo and braised chicken

Garganelli, roasted tomato, Parmesan and EVOO

Whole-wheat tagliatelle, duck and balsamic ragout

Plates

25.

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

Butter Poached Hook and Line Chatham Cod, Jerusalem artichoke and jasmine rice “risotto”, truffle vinaigrette and acorn squash

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