Dinner Menu

Thursday, October 22^nd, 2009

Trio of Bluefish and peppers, ceviche, tartar and sashimi,

black pepper, hot pepper and pickled pepper

Smoked duck breast, pickles and pumpkin seed butter

Blistered shisito peppers, EVOO, Maldon Sea salt and orange

Braised kale, ricotta, caramelized onions and greens olive with pancetta

Roasted and Smoked Jerusalem artichokes, dill sauerkraut

Beets and apples with currants

White fish sausage, potato latke and beet vinaigrette

Seared skate, radish, caper, anchovies and brown butter

Delicata squash, sweet peppers, giant white beans and sherry vinegar

Grilled rabbit loin, parsnip salad and prunes

12./18.

Red beans and rice, beef shank

Spaghetti, arugula, hazelnuts and garlic

Pizzichi di farro, braised rabbit and chestnuts

Smothered pork and poblano peppers, grits

Swiss chard lasagna

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