Dinner Menu

Wednesday, November 17th, 2010

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Small Plates

10.

Split Pea and Braised Pork Shank Soup, smoky roasted onions

Scallop Terrine, fried potatoes, deviled eggs and salsa verde

Crispy Pheasant and Cabbage “eggroll, red wine mustard

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

Hen of the woods mushrooms, fried garlic spaetzle and creamed heirloom turnips

Linguini, beef Bolognese, toast

Garganell, chorizo, roasted tomato and braised chicken

Whole-wheat tagliatelle, duck and balsamic ragout

Plates

25.

Seared Normandy Duck Breast, butternut squash, lentils, orange, acorn squash

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

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