Dinner Menu

Sunday, January 16th, 2011

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Small Plates

10.

Red Beet Soup, dill yogurt

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

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

Cured Waygu Beef Tongue, smoked trout rillettes, grapefruit, horseradish and onions

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

Fried Oysters, truffle “creamed “lentils, bacon and lettuce jam

Carnival Squash, apples, curry, raisins and walnuts

Chicken Liver and Almond Pate, fig balsamic jam, toasts

Seared Calamari “Confit”, rice noodles, pumpkin, mirin, chilies and lime

Sourdough toast (2.)

Pasta

18.

Linguini, mushroom, goat cheese and Serrano ham cream

Orecchiette, whey braised pork and anchovies

Penne, roasted tomato and chicken confit

Penne with roasted tomatoes and Parmesan (12.)

“Mac and cheese”, kale and pasta al ceppo

Plates

25.

Seared Spanish Mackerel, jasmine rice, butternut squash, citrus and winter vegetable slaw

Choucroute; Braised pork belly, pheasant and foie gras sausage, veal pancetta, sauerkraut, 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