Dinner Menu
Sunday, October 31st, 2010
Small Plates
10.
Jerusalem Artichoke Soup, Parmesan and kale
Beet and Shredded Phyllo Fritter, marinated beets, grapefruit and pumpkin seed butter
Chicken Wing Confit and Rice Croquettes, sheeps milk blue cheese and hot sauce
Pheasant, Veal and Cabbage Sausage, mustard, red wine and late season tomatoes
Delicata Squash, Gilfeather turnip and jasmine “risotto”, white beans and sun dried 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
Traditional; crispy lamb’s neck, warm veal scrapple and rabbit rillettes
Pasta
18.
Arugula and ricotta gnocchi, blue cheese, pecans and brown butter
Dumplings, braised brisket and sauerkraut
Pizzichi di farro, duck pancetta and tomato
Spaetzle with chicken, duck confit, turnip green almond pesto and chilies
Linguini, bone marrow Bolognese
Plates
25.
Roasted NEFF Hanger Steak, celery root creamed spinach, crispy potatoes, roasted onions and soy glazed Japanese turnips
Seared Spanish Mackerel, roasted woven roots carrots, oranges, shisito pepper coulis, radishes and wilted lettuces
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