Dinner Menu

Thursday, October 21st, 2010

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Small Plates


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.)



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



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