Dinner Menu

Sunday, November 8^th, 2009

Jerusalem artichokes, arugula and hazelnut pesto

Spicy squid, croutons

Pan-fried stuffing, turkey salad

Steamed bok choy, sambal and butternut broth

Warm beets, carrot, quinoa and horseradish salad

Kale and curried acorn squash

Bluefish and mackerel toasts, sour orange marmalade

Celery root, shiitake and barley soup

Fried potato skins, pickled pepper aioli

15.

Braised venison, ricotta dumplings, cabbage and celeriac

Trofie, Pheasant, red wine and sweet onions

Spaghetti with pecorino, tasso and tomato

Beef liver and oatmeal pierogie, Fig balsamic

Gnocchi, spicy pork sausage, collards and lentil ragout

25.

Beef shank and marrow “stew”, crushed potatoes

Penne with roasted tomato

Greens and vinaigrette

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