Dinner Menu
Sunday, October 17th, 2010
Small Plates
10.
Jerusalem Artichoke Soup, garlic crumbs and herbed goat cheese
White Bean and Roasted Garlic Soup, roasted Tuscan kale and wheat berries
Seafood Charcuterie, watermelon, pickles and horseradish cream
Romaine, red wine vinaigrette, feta, pumpkin seeds and raisins
Fried Lamb’s Neck, delicata squash, apricot and celeriac slaw, salted rosemary caramel
Woven Roots Carrots, beets, chickpea fries, tahini yogurt, purple basil and grapefruit
Fried Japanese Turnips, almond turnip pesto, spicy acorn squash salad
Chicken Liver and Almond Pate, oatmeal – maple chutney, spiced apple and toast
Sourdough Toasts with olive oil (2.)
Pasta
18.
Pasta Al Ceppo, crimini mushrooms, cream and sage
Pizzichi di Farro, lamb, herb and olive ragout with spinach
Penne with bone marrow Bolognese
Orecchiette, “mac and cheese”, lentils
Spaetzle with pork and duck bacon, Gilfeather turnips, truffles and a fried duck egg
Ricotta gnocchi, roasted tomato and Parmesan
Plates
25.
Open Pasture Veal Schnitzel, sauerkraut, apple and radish salad, potato, fried caper puree
Seared Muscovy Duck Breast, braised leg, parsnip Israeli couscous and arugula
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