Dinner Menu
Saturday, October 9th, 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, seasonal garnishes
Baked Lucky Duck Farm Duck Egg, bone marrow, tomato and toast
Delicata Squash, acorn squash and goat cheese mousse, spice walnut butter, kale and quinoa
Crispy Veal Breast, wilted butter lettuces, raisins and Jerusalem artichoke puree
Arugula, watermelon, pumpkin seeds, yogurt dressing, marinated Lenox beefsteak tomatoes
Pork Belly Pastrami, sauerkraut, pickles, mustard and seeds
Sourdough Toasts with olive oil (2.)
Pasta and Stews
18.
Orecchiette, turnip almond pesto, Jonah crab, shisito peppers and sweet butter
Spaghetti, chopped clams, bacon, parsley, celery and cream
Spaetzle, rabbit confit, butternut squash and Gruyere
Penne, tomato and Parmesan (14.)
Plates
25.
Braised Pork Shank, cassoulet, fall veggies
Butter Poached Trout, parsnip puree, lentils and Japanese turnips
Open Pasture Vermont Veal Schnitzel, crimini mushrooms, glazed carrots, chicken of the woods gravy and a crispy potato and parsley salad
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