Dinner Menu

Saturday, November 20^th, 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