Dinner Menu

Sunday, October 17^th, 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