Dinner Menu
Saturday, November 13th, 2010
Small Plates
10.
Buttercup and Pumpkin Seed Soup, feta, rosemary and red wine
Salt Cod Fritters, mashed potatoes, salsa verde
Charcuterie Plate, seasonal accompaniments, toasts
Chick Peas, falafel, hummus, marinated chickpeas, smoked Turkish pepper and onions
Roasted Beets and Vegetables, toasted walnut mousse, apples and brown sugar oats
Veal Sweetbread Tacos, almond romesco and slaw
Crispy Rabbit and Rice Croquettes, garlic, black eyed peas and sauce ravigot
Warm Calamari and Caesar “Carbonara”, wilted lettuces and Yukon golds
Scallop Terrine, horseradish, lemon, seafood salad
Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)
Pasta
18.
Pasta Al Ceppo, sausage, kale and squash
Mushrooms, fried garlic spaetzle and cream
Linguini, beef Bolognese, toast
Carrot risotto, oranges, Neal’s Yard cheddar and marmalade oil
Garganelli, roasted tomato, Parmesan and EVOO
Plates
25.
Poached Carolina Cobia, bitter greens and almond pesto, crispy butternut squash and Jerusalem artichoke “lasagna”, lentils
Seared Normandy Duck Breast, miso maple jus, Japanese turnips, parsnips and crushed farro
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