Dinner Menu
Wednesday, October 6th, 2010
Small Plates
10.
Potato Scallion Soup, tater tots, chives and sour cream
Fried Pig Foot, acorn squash, butternut squash, roasted onions and maple
Pickled Trout, horseradish cream, beet tartare, wheat berries, lemon zest pickle
Delicata Squash, roasted hot and sweet peppers, raisins, chorizo and sherry vinaigrette
Japanese Turnips, shaved, roasted, truffles, turnip green pesto
Stuffed Cabbage, open pasture Vermont veal, sweet tomato jus
Butter Lettuce and Watermelon Salad, radishes, black pepper, feta and pumpkin seeds
Warm Last Of The Season Tomatoes, basil, ricotta, green olives, arugula and balsamic
Sashimi of Young Spanish Mackerel, Lenox shiso, grapefruit and yogurt
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Spaetzle, chicken of the woods mushrooms, Gruyere
Cassoulet, braised duck and pork, fall veggies
Spaghetti, bone marrow Bolognese, toast
Penne, roasted tomato, Parmesan (14.)
Plates
Pan Seared Vermont Veal, red wine risotto, Woven Roots carrots, charred lemon, parsley
30.
Normandy Duck Breast, parsnip puree, oatmeal and quinoa “porridge”, walnut gastrique
25.
Roasted Albacore, Jerusalem artichoke puree, tarragon brown butter, kale and leeks
25.
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