Dinner Menu
Friday, November 12th, 2010
Small Plates
10.
Buttercup and Pumpkin Seed Soup, feta, rosemary, fried polenta and red wine
Salt Cod Fritters, mashed potatoes, lentils and parsley
Liver Pates, duck liver and apple pate, chicken liver and almond, warm veal liver scrapple
Chick Peas, falafel, hummus, marinated chickpeas, smoked Turkish pepper and onions
Roasted Beets and Vegetables, toasted walnut mousse, brown sugar oats
Marinated Skirt Steak Tacos, almond romesco, chorizo and roasted green tomatoes
Crispy Rabbit and Rice Croquettes, sauce ravigot, cabbage and garlic
Warm Calamari and Caesar “Carbonara”, wilted lettuces and croutons
Red Wine Beef Heart Sausage, currants, tongue confit, mustard and sauerkraut
Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)
Pasta
18.
Pasta Al Ceppo, sausage, kale and squash
Mushrooms and fried garlic spaetzle with brown butter and cream
Linguini, beef Bolognese, toast
Carrot risotto, Jonah crab, oranges and marmalade oil
Garganelli, roasted tomato, Parmesan and EVOO
Plates
25.
Poached Carolina Cobia, bitter greens and almond pesto, crispy butternut and Jerusalem artichoke “lasagna”
Braised NEFF Pork Shank, split pea cassoulet, bacon roasted cabbage and onions
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