Dinner Menu

Thursday, January 6th, 2011

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Small Plates

10.

Carrot Ginger Soup, Berle yogurt and maple crumbs

Cauliflower Soup, truffles, oysters and cream

Chicken Liver Mousse, prunes and toast

Beet “Tartar”, orange marmalade, goat cheese and coco nibs

Pulled Pork and Bean Tacos, slaw, almond romesco and lime

Fried Brie, shredded phyllo, curry, apples, roasted grapes and roasted onions

Portobello “Confit”, fennel, grapefruit, turnip fritter and tarragon

Broccoli and Gruyere Flan, jalapeno, bacon vinaigrette

Smoked Paprika Hummus, olives and toasts

Sourdough Toasts with olive oil (2.)

Pasta

18.

Penne with button mushrooms and cream

Spaetzle, chicken, cabbage, paprika and sumac

Linguini, bone marrow “Bolognese”

Orecchiette, Jonah crab, pecorino and roasted pumpkin

Blue cheese cavatelli, Brussels sprouts, figs, Serrano and walnuts

Plates

25.

Roasted Misty Knoll Chicken Breast, rutabaga “puree”, kale, fingerlings and shallot jus

Roasted Trout, carnival squash, black-eyed peas, sherry, pomegranate and pistachio butter

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