Dinner Menu
Tuesday, October 19th, 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
Salt Cod Fritters, roasted peppers, capers and pumpkin seed butter
Lettuces, blue cheese, buttercup squash and walnuts
Fried Lamb’s Neck, spicy acorn squash salad, salted rosemary caramel
Woven Roots Carrots, chickpeas, chickpea fries, tahini yogurt and grapefruit
Crispy Japanese Turnips, poached turnips, almond turnip pesto, ricotta
Beet “Sundae”, coco nibs, raisins, toasted almonds, caramel gastrique and lemon whip
Sourdough Toasts with olive oil (2.)
Pasta
18.
Pasta Al Ceppo, crimini mushrooms, cream and sage
Beef short rib stew, crushed potatoes and toasts
Penne with bone marrow Bolognese
Orecchiette, “mac and cheese”, spinach
Spaetzle with rabbit confit, Gilfeather turnips, truffles and a fried duck egg
Plates
25.
Open Pasture Veal Schnitzel, sauerkraut, apple – radish salad and spiced applesauce
Seared Muscovy Duck Breast, braised leg, lentils, celery root and fingerling potatoes
Steamed Albacore Tuna (Rhode Island), Israeli couscous, roasted onions 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