Dinner Menu

Friday, November 5th, 2010

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Small Plates

10.

Jerusalem Artichoke Soup, goat cheese and crumbs

Pan Seared Sardines, green tomato, quinoa and parsley

Seared Calf’s Liver Pate, roasted onion, potato, bacon gravy, sautéed yolk

Beef Brisket, sauerkraut, toasts and mustard

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

Smoked Red Wine Braised Pork Belly, parsnips and wheat berries

Rabbit and Rice Croquettes, sweet soy, Japanese turnips

Tasting of Spanish Mackerel, smoked, pickled and croquettes, Caesar dressing, lettuces

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

Pasta

18.

Arugula and ricotta gnocchi, blue cheese and brown butter

Chicken nudel soup, hen of the woods mushrooms and spaetzle

Bone marrow dumplings and veal ragout, turnip green almond pesto

Linguini, duck pancetta, chilies and squashes

Garganelli, roasted tomato, Parmesan and EVOO

Plates

25.

Seared Diver Scallops, Gilfeather turnip puree, lentils, kale and truffle vinaigrette

Roasted Misty Knoll Chicken Breast, celery root creamed spinach, carrots 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