Dinner Menu
Thursday, October 14th, 2010
Small Plates
10.
Sweet + Spicy Pepper and Squash Soup, feta, pumpkin seeds and shisito peppers
Arugula and Heirloom Turnip Soup, pickled turnips, turnip latke and grated turnip
Seafood Charcuterie Plate, bluefish and rice fish sticks, smoked trout pate, pickled trout and potato salad, seasonal garnishes
Braised Jerusalem Artichokes, fried polenta, green olive and sun dried tomato tapenade
Smoked Rock Shrimp, beets, watermelon, horseradish cream, wheat berries
Young Romaine, chopped local tomatoes, blue cheese, walnuts, raisins and crumbs
Roasted Woven Roots Carrots, chickpea fries, chickpeas, tahini yogurt, purple basil and grapefruit
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Braised Pheasant Ribollita, Tuscan kale, white beans and grilled bread
Pasta Al Ceppo, crimini mushrooms, cream, sage and Gruyere
Pizzichi di Farro, veal ragout and arugula
Penne with bone marrow Bolognese
Orecchiette, chilies, Jonah crab and almond turnip green pesto
Plates
25.
Seared Albacore Tuna, saffron Israeli couscous, apricots and roasted peppers
Veal Schnitzel, parsnip puree, lentils, wilted spinach, fried duck egg and salsa verde
Braised NEFF Pork Shank, sauerkraut, shaved apple and radish salad, cider-mustard jus
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