Dinner Menu
Thursday, October 7th, 2010
Small Plates
10.
Jerusalem Artichoke Soup, leek ash oil, provolone and red wine arancini
Fried Pig Foot, parsley, maple and bitter greens
Beet Tartare, horseradish cream, wheat berries, lemon pickle, beet reduction, roasted onions
Seafood Charcuterie Plate; albacore pate with apricot and cornichon, smoked mackerel croquettes with shiso yogurt and grapefruit, pickled trout with mustard seeds and chives
Baked Duck Egg, cassoulet, cracklin crumbs and duck liver toast
Delicata Squash, roasted hot and sweet peppers, raisins, chorizo and sherry vinaigrette
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
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Orecchiette, turnip almond pesto, jonah crab, chilies and sweet butter
Spaghetti, bone marrow Bolognese, toast
Spaetzle, rabbit confit, butternut squash and Gruyere
Penne, roasted tomato, Parmesan (14.)
Plates
25.
Pan Seared Vermont Veal, savory oatmeal and quinoa, leeks, kale, spiced walnut butter
Butter Poached Bluefish, Gilfeather turnip puree, shaved and roasted Japanese turnips
Seared NEFF Skirt Steak, melted onion, crimini mushrooms, chicken of the woods grits, fried potatoes
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