Dinner Menu

Friday, October 29th, 2010

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Small Plates


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.)


(Served with toasts and seasonal garnishes)


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

Traditional; chicken liver and almond pate, warm veal scrapple and rabbit rillettes



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



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