Dinner Menu
Friday, October 8th, 2010
Small Plates
10.
Buttercup Squash Soup, chorizo, sage churro, orange Gilfeather
Beet Tartare, horseradish cream, wheat berries, lemon pickle, beet reduction, roasted onions
Seafood Charcuterie Plate; albacore pate, smoked mackerel croquettes, pickled trout and seasonal garnishes
Baked Lucky Duck Egg, bone marrow, tomato, arugula and toast
Delicata Squash, acorn squash and goat cheese mousse, spice walnut butter, kale and quinoa
Crispy Veal Breast, roasted hot and sweet peppers, raisins and sherry vinaigrette
Butter Lettuce and Watermelon Salad, radishes, black pepper, feta and pumpkin seeds
Pork Belly Pastrami, sauerkraut, pickles, mustard and seeds
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Orecchiette, turnip almond pesto, Jonah crab, chilies and sweet butter
Spaghetti, chopped clams, bacon, parsley celery and cream
Spaetzle, rabbit confit, butternut squash and Gruyere
Penne, roasted tomato, Parmesan (14.)
Plates
25.
Braised Pork Shank, cassoulet, fall veggies
Butter Poached Trout, parsnip puree, lentils, 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