Dinner Menu
Thursday, October 28th, 2010
Small Plates
10.
Parsnip, Apple and Vanilla Soup, julienned vegetables
Fried Lamb’s Neck, split pea hummus, smoky peppers, quinoa and capers
Delicata Squash, feta, roasted onions, wheat berries, sun dried tomatoes and white beans
Beet and Shredded Phyllo Fritter, marinated beets, grapefruit and pumpkin seed butter
Seared Sashimi of Spanish Mackerel, raisins, romaine, garlic and miso
Pheasant, Veal and Cabbage Sausage, mustard and late season tomatoes
Lettuces with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)
Charcuterie
(Served with toasts and seasonal garnishes)
10.
Seafood; rice fish “sticks”, soy Jonah crab salad and smoked albacore pate
Traditional; chicken liver and almond pate, warm veal scrapple and rabbit rillettes
Pasta
18.
Arugula and ricotta gnocchi, sheep’s milk blue cheese, pecans and brown butter
Linguini with bone marrow Bolognese
Pizzichi di farro, duck pancetta and tomato
Spaetzle with chicken, celery root creamed spinach
Orecchiette, turnip green almond pesto, rock shrimp, butter and chilies
Plates
25.
Sautéed Misty Knoll Chicken Breast, crimini mushrooms, caramelized Jerusalem artichoke puree, roasted carrots and fingerling potatoes
Seared Amberjack, soy braised Japanese turnips, truffled Gilfeather turnip and jasmine rice “risotto”
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