Dinner Menu
Tuesday, October 26th, 2010
Small Plates
10.
Fall Squash and Root Vegetable Soup, five spice and sage brown sugar crumbs
Fried Lamb’s Neck, split pea hummus, smoky peppers, quinoa and capers
Veal Scrapple and Apples, radishes, oat and maple chutney
Seafood Charcuterie, smoked albacore pate, rice fish sticks and Jonah crab salad
Blue Cheese Meatballs, bacon gravy, slaw, potatoes and seeds
Beets, chickpea fries, grapefruit and tahini yogurt
Seared Sashimi of Spanish Mackerel, raisins, acorn squash, garlic and miso
Lettuces with sherry vinaigrette (8.)
Sourdough Toasts with olive oil (2.)
Pasta
18.
Pizzichi di farro, arugula, sheep’s 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
Plates
25.
Sautéed Misty Knoll Chicken Breast, hen of the woods mushrooms, caramelized Jerusalem artichoke puree, roasted carrots and fingerling potatoes
Seared Amberjack, fried and poached Japanese turnips, almond turnip green pesto, white beans, rice and celery root
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