Dinner Menu

Wednesday, November 25^th, 2009

Vegetables, Salads and Small Plates

9.

Red cabbage soup, horseradish butter 

Duck and duck confit “liverwurst”, beet relish and toasts

Roasted pumpkin, blue cheese and green olive and almond curry

Braised rabbit duo, olive poached thigh with celery root and rosemary confit saddle

Roasted Brussels sprouts, feta and salami

Beef liver and oatmeal sausage, Jerusalem artichokes, capers and lemon

Crispy pork belly (very fatty), apples and mustard seed

Smoked crimini mushrooms, baby bitter greens, roasted garlic and pickled shiitakes

Nantucket Bay scallops

Ceviche, hot pepper (small plate)

15.

Seared, polenta and black trumpet mushrooms (plate)

25.

Pasta, starches and grains

15.

Turkey dumplings, acorn squash and lentils

Orecheitte, leeks, brown butter and chevre

Garganelli, roasted foie gras sauce, croutons

Spaghetti, turnip cream, parmesan and veal pancetta

Plate

22.

Pan seared duck breast, potatoes, mesclun and balsamic

Poached Pollock, quinoa and beet stew

Roasted skate, white veal sausage, chicory and white beans