Dinner Menu
Wednesday, November 25th, 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