Dinner Menu
Wednesday, October 13th, 2010
Small Plates
10.
Sweet + Spicy Pepper and Squash Soup, feta, pumpkin seeds and shisito peppers
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
Fingerling, Yukon and Bacon “Hash”, fried Lucky Duck Farm duck egg
Roasted Woven Roots Carrots, chickpea fries, chickpeas, tahini yogurt, purple basil and grapefruit
Smoked Pork Belly “Choucroute”, sauerkraut, mustard and Japanese turnips
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Braised Pheasant Ribollita, Tuscan kale, white beans and grilled bread
Pasta Al Ceppo, hen of the woods mushrooms, brown butter and roasted garlic
Pizzichi di Farro, veal ragout and arugula
Penne with bone marrow Bolognese
Orecchiette, chilies, 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
Braised NEFF Short Ribs, parsnip puree, lentils, wilted spinach and red wine (25.)
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