Dinner Menu
Friday, October 22nd, 2010
Small Plates
10.
Jerusalem Artichoke Soup, garlic crumbs and herbed goat cheese
Jonah Crab 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” fried grits and a poached egg
Plates
25.
Seared NEFF Skirt Steak, red wine lentils, celery root, garlic and wilted spinach
Roasted Spanish Mackerel, cabbage and fingerling potatoes, beets and horseradish
Seared Trout, butternut squash and jasmine rice, hen of the woods mushrooms, parsnips and arugula oil
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