Dinner Menu
Tuesday, November 24th, 2009
Vegetables, Salads and Small Plates
9.
Red cabbage soup, horseradish butter
Boar “pastrami”, grilled cheese, sauerkraut and mustard
Foie gras carpaccio, beets, currant vinaigrette
Roasted pumpkin, bitter lettuces and curried green olive romesco
Turnip gratin, chicory salad, great hill blue cheese
Brussels sprouts, mustard seeds, apples and pancetta
BBQ’d shiitakes, pickled ones too, beef liver and oatmeal sausage
Sautéed sweetbread and Jerusalem artichokes, capers and lemon
Nantucket Bay scallops
Ceviche, hot pepper (small plate)
15.
Seared, polenta and chanterelles (plate)
25.
Pasta, starches and grains
15.
Spaetzle, beet braised beef short rib ragout
Turkey dumplings, acorn squash, crimini mushrooms and lentils
Orecheitte, leeks, brown butter and chevre
Garganelli, roasted foie gras sauce, croutons
Sourdough gnocchi, black trumpets, thyme and roasted garlic
Plate
22.
Pan seared duck breast, potatoes, mesclun and balsamic