Dinner Menu
Tuesday, October 12th, 2010
Small Plates
10.
Buttercup and Butternut Squash Soup, shisito peppers, sage churro, pumpkin seed oil
Arugula and Heirloom Turnip Soup, heirloom turnip variations
Seafood Charcuterie Plate, bluefish and rice fish sticks, smoked trout pate, pickled rock shrimp, seasonal garnishes
Young Romaine, chopped local tomatoes, blue cheese, walnuts, raisins and crumbs
Baked Lucky Duck Farm Duck Eggs, bone marrow tomato sauce, toast
Roasted Woven Roots Carrots, chickpea fries, chickpeas, tahini yogurt, purple basil
Smoked Pork Belly “Choucroute”, mustard and Japanese turnips
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Cassoulet, veal, beef and pork, delicata squash
Pasta Al Ceppo, hen of the woods mushrooms, brown butter and roasted garlic
Ricotta gnocchi, house cured duck pancetta, lentils and tomato
Pizzichi di Farro, veal ragout and arugula
Orecchiette with potatoes, Jonah crab and almond turnip green pesto
Plates
22.
Roasted Chicken Thighs, crispy torchon of cured chicken drum, radishes, acorn squash and goat cheese puree, fried polenta
Seared Albacore Tuna, warm beet and wheat berry salad, horseradish cream
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
* Please inform your servers of any allergies