Dinner Menu

Friday, October 23rd, 2009

share this:






Dinner Menu


Vegetables, Salads and Small Plates



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



Pasta, Noodles and Grains



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


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