Dinner Menu

Thursday, November 4th, 2010

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Small Plates

10.

Jerusalem Artichoke Soup, goat cheese and crumbs

Yukon Gold and Roasted Garlic Soup, Parmesan

Seared Calf’s Liver Pate, onion and bacon hash, sautéed yolk, toasts

Beef Brisket, sauerkraut and mustard

Beet and Shredded Phyllo Fritter, parsnips, 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, seasonal accompaniments

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

Pasta

18.

Arugula and ricotta gnocchi, blue cheese and brown butter

Pizzichi di farro, duck pancetta and tomato

Chicken nudel soup, hen of the woods mushrooms and spaetzle

Bone marrow dumplings and veal ragout, turnip green almond pesto

Orecchiette, garlic sausage, chilies and acorn squash

Plates

25.

Seared Diver Scallops, fingerling potatoes, wilted romaine, sweet soy glazed turnips

Roasted Misty Knoll Chicken Breast, celery root creamed spinach, carrots, kale and roasted garlic

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