Dinner Menu
Friday, October 29th, 2010
Small Plates
10.
Parsnip, Apple and Vanilla Soup, julienned vegetables
Fried Lamb’s Neck, split pea hummus, smoky peppers, quinoa and capers
Acorn Squash and Goat Cheesecake, rosemary crumbs, delicata squash and onions
Beet and Shredded Phyllo Fritter, marinated beets, grapefruit and pumpkin seed butter
Chicken Wing Confit, Rice Croquettes, sheep’s milk blue cheese and hot sauce
Pheasant, Veal and Cabbage Sausage, mustard, red wine 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, blue cheese, walnuts 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.
Roasted NEFF Pork Chop, Gilfeather turnip and jasmine “risotto”, crimini mushrooms, Japanese turnips and soy gastrique
Seared Spanish Mackerel, roasted woven roots carrots, oranges, shisito pepper coulis, radishes and Jerusalem artichokes
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