Dinner Menu

Saturday, December 4th, 2010

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Small Plates

10.

Sashimi of Local Mutton, quinoa and smoked almond vinaigrette

Young Lettuces, Brussels sprouts, Caesar dressing

Acorn Squash and Popcorn Soup, English cheddar

Smoked Trout Rillettes, quince, salsa verde

Chicken Liver Pate, pickles and toast

Fried Parsnips, herbed goat cheese, brown rice

Portobello Confit, white miso braised button mushrooms, pickled turnip, sriracha deviled egg

Crispy Carrots, shredded phyllo, toasted pumpkin seed butter and citrus

Fried Lamb Neck, cauliflower, raisin-mustard jus

Sourdough Toasts with olive oil (2.)

Pasta

18.

Spaetzle with rock shrimp, shisito hot sauce and kale

Penne, spicy roasted tomato, olives and lamb

Pasta Al Ceppo, pheasant and veal sausage, buttered sauerkraut

Jerusalem artichoke cavatelli, Parmesan, butter and pickled garlic scapes

Spaghetti, Jonah crab, roasted roots and arugula pesto (almonds and walnuts)

Plates

Sautéed Fluke, marinated onions, rice beans, tortilla stuffing and almond romesco

25.

NEFF Rib Eye, crispy potatoes, roasted garlic, lentils, red wine bacon butter

30.

REQUIRED LEGAL NOTICE:

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy