Dinner Menu

Sunday, October 25^th, 2009

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

12./18.

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

12.

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