Dinner Menu

Saturday, October 10^th, 2009

Hominy and bacon chowder, ricotta malfatti

Roasted potatoes, beet vinaigrette and mussels

Warm Jerusalem artichokes, tomatoes and arugula pesto

Seared hen of the wood mushrooms, caramelized onions, blue cheese and beef jus

Celery root gratin, high lawn cream, curry and apples

10.

Tempura, petite Caesar Or “Escabeche”, sherry, orange and hot wax peppers

11.

Smoked hake and mascarpone Or Rooster rilletes, pickled mustard seed and fig jam

Haddock sausage, savory oatmeal

Crispy “testa”, prunes shaved onion

12./18.

Swiss cheese and bread dumpling, roasted acorn squash and celeriac

Potato gnocchi, poached salt cod and a spicy caper piccata

Pizzichi di Farro with creamed beet greens and parmesan crumbs

Trofie, braised beef shank and bone marrow bolognese

Polenta with braised kale, garlic, salami, anchovies, olives and tomato and a poached egg

Penne with roasted tomato and Parmesan or Local lettuces with red wine vinaigrette