Dinner Menu
Sunday, October 3rd, 2010
Small Plates
10.
Almond and Mushroom Soup, goat cheese fondue, garlic toast
Fried Pig Foot, Gilfeather turnip puree, shaved Japanese turnip, maple jus
Delicata Squash, roasted peppers, pumpkin seeds and feta
Flash Seared Shisito Peppers, lime, sea salt
Roasted Beets, carrot puree, grapefruit and wheat berries
Braised Beef Brisket, sauerkraut and pickled mustard seed
Stuffed Cabbage, open pasture Vermont veal, smoked paprika aioli
Beef, Braising Greens and Duck Ragout, local shelling beans, poached duck egg
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Fried garlic spaetzle, chicken of the woods mushrooms, Gruyere
Cassoulet, braised pork, fall veggies
Red wine and bone marrow risotto, arugula
Penne, veal ragout, Parmesan
Plates
Roasted Arctic Char, lentils, butternut squash, kale and charred lemon marmalade
25.
Pan Seared Vermont Veal, split peas, Jerusalem artichokes and basil
30.
Normandy Duck Breast, grains, parsnip, watermelon
25.
Fried Trout, radish, chorizo, almond romesco sauce and acorn squash
22.
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