Dinner Menu

Saturday, February 5th, 2011

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Small Plates

10.

Butternut Squash Soup, split pea hummus toasts

Tasting of Arctic Char, potato soup, gravlax toast and horseradish “herring”

Watercress, roasted beets, shaved kohlrabi, blood orange and yogurt

Frisee and Carnival Squash, Caesar, Parmesan and white anchovies

Beef Tongue Tacos, almond romesco and slaw

Brussels Sprouts, exotic mushrooms, white miso, poached egg and pine smoked oil

Chicken “Nuggets”, date bbq, honey mustard and very hot sauce

Roasted Whole Sardines, parsley, pumpkin seed pesto

Scrapple, celeriac latkes, apples, walnuts and maple

Sourdough toast (2.)

Pasta

18.

Orecchiette, bone marrow “Bolognese”

Penne, roasted tomatoes and Parmesan

Spaghetti, braised veal, ricotta and lemon

Garlic spaetzle, braised chicken, roasted cabbage

Pork cassoulet, crumbs

Plates

Seared Local Oceans Dorade, pumpkin risotto, endive

25.

Roasted Cricket Creek Veal, whey braised mushrooms, lentils and carrots

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