Dinner Menu

Saturday, October 31st, 2009

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Dinner Menu



Vegetables, Salads and Small Plates



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



Pasta, Noodles and Grains



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




Simple, etc.


Penne with roasted tomato and Parmesan            or        

Local lettuces with red wine vinaigrette




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