Dinner Menu
Wednesday, October 27th, 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