Dinner Menu

Friday, November 19th, 2010

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Small Plates

10.

Butternut Squash Soup, smoky popcorn butter and English cheddar

Crispy Pheasant and Cabbage “eggroll”, mustard

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

Open Pasture Vermont Veal Sausage, mushrooms, Parmesan and Gilfeather turnip

Chicken Liver and almond Pate, raisins, champagne, elderflower and toast

Albacore Tuna Meatballs, Caesar, poached seafood, caper bread salad

Parsnip Maple Salad, savory oatmeal, shaved sheep milk cheese, apples and walnuts

Scallop and Chorizo Tacos, almond romesco

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

25.

Seared Normandy Duck Breast, celery root puree, lentils, spaetzle with currant red wine

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