Dinner Menu

Saturday, October 31^st, 2009

Fried potato skins, yogurt and wasabi tobiko

Pumpkin and shisito pepper soup, cheddar

Crispy pork salad with pickles

Jerusalem artichokes, horseradish, sweet onions, currants and mascarpone

Razor clams and calamari, celery root chowder

Parsnips, braised baby leeks, lettuces and rosemary vinaigrette

Warm crimini mushroom and duck confit with beets and arugula pistou

Beef tongue, crispy barley and pickled sweet lightening squash

15.

Stuffing dumplings, braised turkey and collard greens

Braised beef shank, black olive, sun dried tomato and spaghetti

Turnip confit ravioli, wilted lettuces and pancetta

Radish green pesto, potato gnocchi, radishes and brown butter

Rabbit sausage, sage, white beans and Pizzicchi di Farro

Penne with roasted tomato and Parmesan or

Local lettuces with red wine vinaigrette

22.

Sautéed Duck breast, squashes and asian bbq

Roasted beef liver, buttered sauerkraut

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