Dinner Menu

Thursday, November 18th, 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

Chilled Seafood Caesar, cobia, calamari, Parmesan and young lettuces

Crispy Chicken Wing “Confit” and Rice Croquettes, hot sauce, carrot puree

Albacore Tuna Meatballs, celery root puree, caper bread salad

Veal Sweetbread Tacos, almond romseco and slaw

Duck Liver and Apple Pate, more apples and toasts

Sourdough Toasts with olive oil (2.)

Pasta

18.

Orecchiette, sausage, kale and squash

Goat cheese and garlic cavatelli, Japanese turnips, roasted beets and brown butter

Linguini, bone marrow “Bolognese”, toast

Garganelli, chorizo, spicy roasted tomato and braised chicken

Whole-wheat tagliatelle, duck and balsamic ragout

Plates

22.

Seared Normandy Duck Breast, butternut squash, spaetzle, parsnips, lentils and mushrooms

Roasted Spanish Mackerel, Jerusalem artichoke and jasmine rice “risotto”, orange acorn squash fries, and lemon vinaigrette

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