Dinner Menu

Tuesday, November 2nd, 2010

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Small Plates

10.

Jerusalem Artichoke Soup, goat cheese and crumbs

Potato, Roasted Garlic Soup, Parmesan and bacon

Beet and Shredded Phyllo Fritter, marinated beets, grapefruit and pumpkin seed butter

Braised Bacon, lentil and grain salad, green tomato chutney

Pheasant, Veal and Cabbage Sausage, mustard, parsley and apple sauce

Warm Delicata Squash, crimini mushrooms, Gilfeather turnip and quinoa

Seared Beef Tri Tip, Caesar dressing and lettuces

Rice Fish Sticks, smoked albacore tuna salad

Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)

Pasta

18.

Arugula and ricotta gnocchi, blue cheese and brown butter

Dumplings, braised brisket and sauerkraut

Pizzichi di farro, duck pancetta and tomato

Spaetzle, chicken, duck and rabbit confit with turnip green almond pesto

Orecchiette, garlic sausage, chilies and acorn squash

Plates

25.

Roasted NEFF Hanger Steak, celery root creamed spinach, crispy potatoes, roasted onions and soy glazed Japanese turnips

Butter Poached Chatham Cod, parsnip puree, carrots, fingerlings, kale, lemon and ginger marmalade

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