Dinner Menu

Saturday, November 6th, 2010

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Small Plates

10.

Arugula and Gilfeather Turnip Soup, goat cheese and crumbs

Pan Seared Sardines, green tomato, quinoa and parsley

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

Spicy Lamb Meatballs, feta, wilted spinach, wheat berries and shisito hot sauce

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

Smoked Pork Belly Tacos, coleslaw and  almond romesco

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.

Orecchiette, mussels, chilies and squashes

Chicken nudel soup, hen of the woods mushrooms and spaetzle

Ricotta malfatti and veal ragout, turnip green almond pesto

Linguini, beef Bolognese, toast

Garganelli, roasted tomato, Parmesan and EVOO

Plates

25.

Seared Diver Scallops, celery root puree, lentils, kale and truffle vinaigrette

Roasted Misty Knoll Chicken Breast, parsnips, carrots, butternut polenta 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