Dinner Menu

Friday, October 23^rd, 2009

Bluefish Ceviche, hot peppers and cucumbers

Smoked duck breast, bitter greens and pickled melon

Blistered shisito peppers, EVOO, Maldon sea salt and orange

Braised kale and ricotta, caramelized onions and greensolive

Roasted butternut squash flan, pumpkin seed butter and swiss cheese

Beets and apples with currants

Seared skate, radish, caper, anchovy and brown butter

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

Grilled rabbit loin, parsnip salad and prunes

Fried sweet lightening squash, asian bbq and poblano peppers

Crispy pork confit, potato hash and agave

12./18.

Red beans and rice, beef shank

Jerusalem artichokes, whey braised pork and spaghetti

Pizzichi di farro, rabbit and chestnuts

Veal ravioli, shiitakes and celeriac mousse

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