Dinner Menu

Saturday, January 15th, 2011

share this:

Small Plates

10.

Broccoli, Brie and Potato Soup, pickled bacon, potato skins

Red Beet Soup, wasabi tobiko, more beets and smoked trout

Shaved Kohlrabi, pickled ginger, rice beans, oranges, fried shallots and golden beets

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

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

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

Carnival Squash, apples, curry, raisins and walnuts

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

Chicken Liver and Almond Pate, fig balsamic jam, toasts

Sourdough toast (2.)

Pasta

18.

Linguini, beef ragout, Parmesan

Orecchiette, whey braised pork and anchovies

Penne, roasted tomato and chicken confit

“Mac and cheese”, kale and pasta al ceppo

Plates

25.

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

Seared Spanish Mackerel, jasmine rice,  butternut squash, 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