Dinner Menu

Thursday, October 15^th, 2009

Roasted delicata squash, pancetta and arugula with hazelnuts

Braised hen and chicken of the wood mushrooms, mashed potatoes

Crispy pork, savory prune jam and baby braising greens

Warm beets, green olives and chickpeas

Poblano pepper carpaccio, duck breast, winter squash and pickled melon

10.

Rooster rillettes, beet stem chutney, mustard seed

Mascarpone and salt cod brandade, caper piccata

12./18.

Fried veal breast, porcini and parsnip spaeztle

Spaghetti with collard greens, bacon and hubbard squash

Pizzichi de faro, white pork Bolognese and sun dried tomatoes

Potato gnocchi, roasted celery root, foie gras

Braised beef shank stuffed cabbage, couscous, heirloom white beans and garlic

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

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness