Dinner Menu

Sunday, October 25th, 2009

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Dinner Menu



Vegetables, Salads and Small Plates



Pork, rosemary and fig meatballs, bitter greens and Parmesan


Butternut and bacon gratin, onion, beet vinaigrette


Bluefish escabeche, giant white beans and curried remoulade


Blistered shisito peppers, EVOO, Maldon sea salt and orange


Venison carpaccio, sweet peppers and parsnips


Delicata squash, beets and sherry vinaigrette


Spiced pumpkin and pumpkin seed soup, mussel vinaigrette 


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



Garganelli, braised beef shank and tomato


Jerusalem artichokes, whey braised pork and spaghetti


Pizzicchi di Farro mushrooms and pancetta


Chickpea dumplings, swiss chard, lemon and sun dried tomato


Baked beet spaetzle, cabbage, braised pheasant and red wine



Charcuterie Burger (pork) with peppered duck fat fries



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