Dinner Menu

Saturday, October 24th, 2009

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Vegetables, Salads and Small Plates



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



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.



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