Dinner Menu

Sunday, October 18th, 2009

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Dinner Menu



Vegetables, Salads and Small Plates



Baby braising greens, fennel and miso


Sautéed mascarpone brandade, sour orange marmalade and celeriac slaw


Smoked duck breast, pickled melon and radish


Deep-fried stuffing, pheasant, cranberry mostarda


Roasted Jerusalem artichoke, green olives, dill and polenta


Blistered shisito peppers, EVOO, sea salt and romesco


Squash and poblano pepper soup, mussel vinaigrette


Roasted beets, beet vinaigrette, currants and pumpkin seed curry



Charcuterie and pickle plate

 Seasonal accompaniments and toasts



Pasta, Noodles and Grains



Parsnip spaetzle, apple, duck confit, duck cracklings and a parsley broth


Black eyed peas, tasso braising greens and garganelli


Phyllo “lasagna”, potato, pork and wild mushroom gravy


Potato gnocchi, broccoli rapini, walnuts and kale pesto


Matzo balls, seared hake and golden potato puree



Simple, etc.


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