Dinner Menu
Tuesday, November 16th, 2010
Small Plates
10.
Buttercup and Pumpkin Seed Soup, feta
Scallop Terrine, fried potatoes, poached egg and 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
Warm Calamari and Caesar “Carbonara”, wilted lettuces, Parmesan and croutons
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
Butternut squash risotto, chorizo and braised chicken
Garganelli, roasted tomato, Parmesan and EVOO
Whole-wheat tagliatelle, duck and balsamic ragout
Plates
25.
Seared Normandy Duck Breast, celery root puree, lentils, Japanese turnips, parsnips and orange
Butter Poached Hook and Line Chatham Cod, Jerusalem artichoke and jasmine rice “risotto”, truffle vinaigrette and acorn squash
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