Dinner Menu
Saturday, October 24th, 2009
Vegetables, Salads and Small Plates
9.
Pork, rosemary and fig meatballs, bitter greens and Parmesan
Butternut and bacon gratin, onion, curried aioli and breadcrumbs
Duo of Bluefish, ceviche and seared belly, hot peppers, black pepper
Blistered shisito peppers, EVOO, Maldon sea salt and orange
Venison carpaccio, cauliflower and crimini mushrooms “a la Greque”
Delicata squash, beets and sherry vinaigrette
Rabbit and parsnip bruschetta with prune jam
Fried sweet lightening squash, asian bbq and poblano peppers
Spicy black-eyed peas and peanuts with crispy suckling pig confit
Baked potatoes with a petite skate Caesar
Pasta, Noodles and Grains
12./18.
Red beans and rice, beef shank
Jerusalem artichokes, whey braised pork and spaghetti
Veal breast ravioli with shiitakes
Chickpea dumplings, ricotta, kale, green olives and sun dried tomato
Baked beet spaetzle, cabbage, braised pheasant and red wine
Simple, etc.
6.
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