Dinner Menu
Thursday, November 18th, 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
Chilled Seafood Caesar, cobia, calamari, Parmesan and young lettuces
Crispy Chicken Wing “Confit” and Rice Croquettes, hot sauce, carrot puree
Albacore Tuna Meatballs, celery root puree, caper bread salad
Veal Sweetbread Tacos, almond romseco and slaw
Duck Liver and Apple Pate, more apples and toasts
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, sausage, kale and squash
Goat cheese and garlic cavatelli, Japanese turnips, roasted beets and brown butter
Linguini, bone marrow “Bolognese”, toast
Garganelli, chorizo, spicy roasted tomato and braised chicken
Whole-wheat tagliatelle, duck and balsamic ragout
Plates
22.
Seared Normandy Duck Breast, butternut squash, spaetzle, parsnips, lentils and mushrooms
Roasted Spanish Mackerel, Jerusalem artichoke and jasmine rice “risotto”, orange acorn squash fries, and lemon vinaigrette
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