Dinner Menu

Wednesday, October 27^th, 2010

Small Plates

10.

Parsnip, Apple and Vanilla Soup, julienned vegetables and brown sugar crumbs

Fried Lamb’s Neck, split pea hummus, smoky peppers, quinoa and capers

Warm Dutch Style Veal Liver Pate (scrapple), potato, poached yolk and roasted onion

Seafood Charcuterie, smoked albacore pate, rice fish sticks and Jonah crab salad

Blue Cheese Meatballs, bacon gravy, slaw, potatoes and seeds

Beet and Shredded Phyllo Fritter, marinated beets, pumpkin seed butter

Seared Sashimi of Spanish Mackerel, raisins, delicata squash, garlic and miso

Pheasant, Veal and Cabbage Sausage, mustard and late season tomatoes

Lettuces with sherry vinaigrette (8.)

Sourdough Toasts with olive oil (2.)

Pasta

18.

Arugula and ricotta gnocchi, sheep’s milk blue cheese, pecans and brown butter

Orecchiette with red wine lamb ragout

Linguini with bone marrow Bolognese

Pizzichi di farro, 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