Dinner Menu
Friday, November 19th, 2010
Small Plates
10.
Butternut Squash Soup, smoky popcorn butter and English cheddar
Crispy Pheasant and Cabbage “eggroll”, mustard
Crispy Chicken Wing “Confit” and Rice Croquettes, hot sauce, carrots
Open Pasture Vermont Veal Sausage, mushrooms, Parmesan and Gilfeather turnip
Chicken Liver and almond Pate, raisins, champagne, elderflower and toast
Albacore Tuna Meatballs, Caesar, poached seafood, caper bread salad
Parsnip Maple Salad, savory oatmeal, shaved sheep milk cheese, apples and walnuts
Scallop and Chorizo Tacos, almond romesco
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
25.
Seared Normandy Duck Breast, celery root puree, lentils, spaetzle with currant red wine
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