Dinner Menu

Friday, January 14th, 2011

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Small Plates

10.

Broccoli, Brie and Potato Soup, green olives

Red Beet Soup, wasabi tobiko and smoked trout

Rice and Chicken Wing Croquettes, hot sauce, cracklins, crumbled blue and celery root

Scallop Terrine, fried oysters, lentils, bacon and lettuce jam

Yogurt Cavatelli, poppy seeds, golden beets, tarragon and grapefruit

Spanish Mackerel Tartare, almond romesco, jalapeno, cilantro and tortilla

Carnival Squash, apples, curry, raisins and walnuts

Cured Waygu Beef Tongue and Gruyere “Melt”, roasted onions, horseradish and red cabbage

Chicken Liver and Almond Pate, fig balsamic jam, toasts

Pasta

18.

Linguini, beef ragout, Parmesan

Orecchiette, whey braised pork and anchovies

Penne, mushroom, goat cheese and Serrano ham cream

“Mac and cheese”, kale, potato skins and pasta al ceppo

Plates

25.

Roasted Misty Knoll Chicken Breast, fingerling potatoes, pumpkin and black truffle rutabaga puree

Seared Spanish Mackerel, jasmine rice, barley and butternut squash “risotto”, citrus and winter vegetable slaw

Choucroute; veal “schnitzel”, pheasant and foie gras sausage, cabbage, potatoes, cider reduction

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