Dinner Menu

Wednesday, November 3rd, 2010

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Small Plates

10.

Jerusalem Artichoke Soup, goat cheese and crumbs

Potato, Roasted Garlic Soup, Parmesan and bacon

Veal Scrapple, parsley, caper, roasted onions and applesauce

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

Braised Bacon, lentil and grain salad, green tomato chutney

Warm Delicata Squash, crimini mushrooms, Gilfeather turnip and quinoa

Seared Beef Tri Tip, Caesar dressing and lettuces

Trio of Spanish Mackerel, smoked, pickled and croquettes

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 Diver Scallops, fingerling potatoes, wilted romaine. Japanese turnips and soy gastrique

Butter Poached Chatham Cod, celery root creamed spinach, roasted carrots, kale and lemon 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