Dinner Menu
Sunday, October 24th, 2010
Small Plates
10.
Fall Squash and Root Vegetable Soup, five spice and sage brown sugar crumbs
Jonah Crab Fritters, pumpkin seed butter, capers, sweet and spicy peppers
Lettuces, sherry vinaigrette, delicata squash, fig and walnuts
Fried Lamb’s Neck, white miso, roasted grapes and wilted red leaf
Crispy Japanese Turnips, poached turnips, turnip almond pesto and chevre
Smoked Albacore Tuna Pate, apple –radish salad, mustard and toasts
Woven Roots Carrots, chickpeas, chickpea fries, tahini yogurt and grapefruit
Blue Cheese Meatballs, bacon gravy, slaw, fried potatoes and seeds
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
Orecchiette with red wine lamb ragout
Linguini with bone marrow Bolognese
Ricotta Gnocchi, duck pancetta and tomato
Spaetzle with rabbit confit, Gilfeather turnips, spinach and truffles
Veal “grillades” fried grits and a poached egg
Plates
25.
Seared NEFF Skirt Steak, buttered sauerkraut, fingerling potatoes, beets and horseradish
Seared Blackfish, 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