Dinner Menu
Sunday, November 14th, 2010
Small Plates
10.
Buttercup and Pumpkin Seed Soup, feta, rosemary and red wine
Seafood Charcuterie Plate, salt cod fritters, scallop terrine, poached fluke salad, salsa verde
Hummus, marinated chickpeas, smoked Turkish pepper and onions
Greens, roasted beets, sherry vinaigrette, walnut toast and shaved Vermont sheep milk cheese
Veal Sweetbread Tacos, almond romesco and slaw
Crispy Chicken Wing “Confit” and Rice Croquettes, hot sauce and celeriac mousse
Warm Calamari and Caesar “Carbonara”, wilted lettuces and Yukon golds
Duck Liver and Apple Pate, more apples and toasts
Cured Local Beef Tongue, carrots, horseradish and Neal’s Yard cheddar
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, sausage, kale and squash
Mushrooms, fried garlic spaetzle and creamed heirloom turnips
Linguini, beef Bolognese, toast
Jerusalem artichoke risotto, squashes
Garganelli, roasted tomato, Parmesan and EVOO
Plates
25.
Braised NEFF Pork Shank, cabbage, split peas and bacon
Seared Normandy Duck Breast, orange puree, lentils, Japanese turnips and parsnips
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