Saturday, December 12th, 2009
To Begin/Small bites
Pear, braised radicchio and almond puree
Sautéed burdock, truffled aioli
Golden beets, barley green olive – tapenade
Jerusalem artichokes, apples, sunflower seeds and caramelized shallot vinaigrette
Winter squashes, cheddar polenta
Arugula, parsnips, caper-parsley vinaigrette
Sweet potato, cabbage, beef liver pate and toasts
Roasted chicken wings, jalapeño and ancho peppers
Crispy pork belly, petit cassoulet
Brussels sprouts, pheasant and celery root
Pasta, starches and grains
Turkey and cabbage meatballs, couscous and raisins 15.
Spaghetti, beet green and walnut pesto 10.
Farmer’s cheese (VT cow’s milk) ravioli, carrot puree 14.
Braising greens dumplings, more greens, lots of garlic and parmesan 12.
Orecchietti, spinach, pancetta and lentils with roasted tomato 15.
Toasted bread and olive oil 2.
Braised beef short ribs, creamed kale and spicy carrots
Skillet fried quail, biscuit, coleslaw and gravy
Poached bluefish, latkes and matzo balls with saffron broth
Pan seared Bobo farms chicken breast, mushroom ragout and caviar butter