Dinner Menu

Wednesday, November 10th, 2010

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Small Plates

10.

Arugula and Gilfeather Turnip Soup, crème fraiche and crumbs

Salt Cod Fritters, green tomatoes, black-eyed peas, chorizo and sauce ravigot

Roasted Calf’s Liver Pate, sweet bread hash, bacon vinaigrette

Chick Peas, falafel, hummus, marinated chickpeas, smoked Turkish pepper and onions

Roasted Beets, fried butternut polenta, bitter greens and almond pesto, goat cheese fondue

Crispy Rabbit and Rice Croquettes, quinoa, radishes, fried garlic, rosemary and Dijon

Warm Calamari and Caesar “Carbonara”, wilted lettuces and croutons

Red Wine Beef Heart Sausage, tongue confit, mustard and sauerkraut

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

Pasta

18.

Orecchiette, lamb sausage, kale and squash

Mushrooms and spaetzle with brown butter and cream

Linguini, beef Bolognese, toast

Carrot risotto, Jonah crab, shisito hot sauce, oranges and marmalade oil

Garganelli, roasted tomato, Parmesan and EVOO

Plates

25.

Seared Montauk Fluke, celery root puree, lentils, Japanese turnips and truffle vinaigrette

Pan Roasted NEFF Skirt Steak, Jerusalem artichokes, mashed potatoes 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