Dinner Menu
Saturday, November 20th, 2010
Small Plates
10.
Butternut Squash Soup, smoky popcorn butter and English cheddar
Crispy Chicken Wing “Confit” and Rice Croquettes, hot sauce
Young Lettuces, Caesar dressing, deviled eggs, croutons and white beans
Open Pasture Vermont Veal Sausage, mushrooms, Parmesan and sauerkraut
Albacore Tuna Meatballs, salsa verde, caper bread salad
Parsnip Maple Salad, savory oatmeal, shaved sheep milk cheese, apples and walnuts
Braised Sunchokes, crushed farro, green olives and herbs
Woven Roots Carrots, sweet miso and marinated duck breast
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, lamb sausage, kale and squash
Goat cheese and garlic cavatelli, Japanese turnips, roasted beets and brown butter
Linguini, bone marrow “Bolognese”, toast
Garganelli, spicy roasted tomato and braised chicken
Whole-wheat tagliatelle, duck and balsamic ragout
Plates
25.
Roasted Spanish Mackerel, Jerusalem artichoke and jasmine rice “risotto”, orange acorn squash fries, and lemon vinaigrette
Pan Seared Misty Knoll Chicken Breast, heirloom turnip gratin, lentils, celery root puree and currant jus
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