Dinner Menu

Friday, October 30th, 2009

share this:


Dinner Menu



Vegetables, Salads and Small Plates



Bluefish tartar, toasted butternut squash seed oil, sea salt


Roasted beets, pickled red onions, yogurt and wasabi tobiko


            Borscht with beef tongue


Crispy pork salad with pickles


Sautéed beef liver, cabbage, bacon pumpkin butter


Warm winter squash salad, hazelnuts and pecorino


Braised baby leeks, head lettuces and rosemary vinaigrette


Butter poached razor clams, petite chowder



Pasta, Noodles and Grains



Braised beef shank, black olive, sun dried tomato and spaghetti


Turnip confit ravioli, wilted lettuces and pancetta


Littleneck clams and collard greens, soft polenta


Radish green pesto, potato gnocchi, radishes and brown butter


Mascarpone, Jerusalem artichoke and barley risotto




Simple, etc.


Penne with roasted tomato and Parmesan            or        

Local lettuces with red wine vinaigrette







Sautéed Duck breast, cracklings, EVOO crushed potatoes, beets and Guinness


Braised turkey thighs, polenta and currants



Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness