Dinner Menu

Thursday, October 15th, 2009

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Dinner Menu


Vegetables, Salads and Small Plates




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






Rooster rillettes, beet stem chutney, mustard seed


Mascarpone and salt cod brandade, caper piccata



Pasta, Noodles and Grains



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  




Simple, etc.


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