Dinner Menu

Tuesday, May 3rd, 2011

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Small Plates

10.

Overmeade Roasted Asparagus, poached egg, black truffle pecorino emulsion

Woven Roots Greens, green olive Caesar, shaved turnip

Chicken Skin Tacos, jalapeno, refried beans, slaw and almond romesco

Catfish and Rice “Boudin”, spicy lemon mustard

Charred Confit of Octopus, cauliflower, salami and caper

Confit of Waygu Beef Tongue, broccoli, fried garlic rouille and roasted onions

Carpaccio of Portobello, spinach, olives, sun dried tomatoes, balsamic, lentil puree and blue cheese

Buttered Popcorn Risotto, pickled shrimp

Fried Oysters, white miso aioli, pea shoots, cucumber and pickle pearls

Fried Chickpeas; falafel, garbanzo and panisse, smoky eggplant yogurt

Seared Foie Gras (20.) or Roasted Foie Gras Butter, Carol’s bran muffins, prune pippin cider jam

Sourdough toast (2.)

Pasta

20.

Pretty much classic eggplant parmigiana, tomato sauce

Orecchiette, mushrooms, smoky onions and Rawson Brook chevre

Semolina gnocchi, watercress sunflower seed pesto, carrots, orange zest

Garganelli, whey braised veal, ricotta and lemon

Smoked Gouda mac and cheese (16.)

Plates

25.

Roasted Trout, grapefruit, grapefruit marmalade vinaigrette, endive, tarragon and poppy seeds

Poached and Seared NEFF Beef (medium), braised rib, potato puree, asparagus

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