Dinner Menu
Wednesday, November 17th, 2010
Small Plates
10.
Split Pea and Braised Pork Shank Soup, smoky roasted onions
Scallop Terrine, fried potatoes, deviled eggs and salsa verde
Crispy Pheasant and Cabbage “eggroll, red wine mustard
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
Hen of the woods mushrooms, fried garlic spaetzle and creamed heirloom turnips
Linguini, beef Bolognese, toast
Garganell, chorizo, roasted tomato and braised chicken
Whole-wheat tagliatelle, duck and balsamic ragout
Plates
25.
Seared Normandy Duck Breast, butternut squash, lentils, orange, acorn squash
Butter Poached Hook and Line Chatham Cod, Jerusalem artichoke and jasmine rice “risotto”, truffle vinaigrette and Japanese turnips
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