Dinner Menu
Thursday, October 21st, 2010
Small Plates
10.
Jerusalem Artichoke Soup, garlic crumbs and herbed goat cheese
Beef short rib stew, crushed potatoes
Salt Cod Fritters, roasted peppers, capers and pumpkin seed butter
Lettuces, buttercup squash, sherry vinaigrette, fig and walnuts
Fried Lamb’s Neck, spicy acorn squash salad, salted rosemary caramel
Woven Roots Carrots, chickpeas, chickpea fries, tahini yogurt and grapefruit
Blue Cheese Meatballs, bacon gravy, red leaf “slaw”, fried potatoes and seeds
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.
Pizzichi di Farro, crimini mushrooms, roasted garlic cream and sage
Penne with bone marrow Bolognese
Gnocchi, clam and bacon chowder
Spaetzle with rabbit confit, Gilfeather turnips, truffles
Veal “grillades” and sour cream grits and a poached egg
Plates
25.
Seared NEFF Skirt Steak, red wine lentils, celery root and wilted spinach
Roasted Mackerel, cabbage and fingerling potatoes, yellow carrot puree and horseradish
Sautéed Trout, butternut Israeli couscous, parsnips, arugula and roasted grapes
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