Dinner Menu
Saturday, October 23rd, 2010
Small Plates
10.
Fall Squash and Root Vegetable Soup, chorizo, roasted grapes and feta
Jonah Crab Fritters, roasted peppers, capers and pumpkin seed butter
Lettuces, sherry vinaigrette, delicata squash, fig and walnuts
Fried Lamb’s Neck, Johnny’s apple and radish salad with maple and oats
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, herbed chevre
Beet “Sundae”, coco nibs, raisins, toasted almonds, caramel gastrique and lemon whip
Sourdough Toasts with olive oil (2.)
Pasta
18.
Pizzichi di farro, arugula, sheeps milk blue cheese, pecans and orange zest
Penne, crimini mushrooms, roasted garlic cream and sage
Linguini with bone marrow Bolognese
Ricotta Gnocchi, duck pancetta and tomato
Spaetzle with rabbit confit, Gilfeather turnips and 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, Jerusalem artichoke and jasmine rice, hen of the woods mushrooms, parsnips and lemon
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