Dinner Menu
Tuesday, November 2nd, 2010
Small Plates
10.
Jerusalem Artichoke Soup, goat cheese and crumbs
Potato, Roasted Garlic Soup, Parmesan and bacon
Beet and Shredded Phyllo Fritter, marinated beets, grapefruit and pumpkin seed butter
Braised Bacon, lentil and grain salad, green tomato chutney
Pheasant, Veal and Cabbage Sausage, mustard, parsley and apple sauce
Warm Delicata Squash, crimini mushrooms, Gilfeather turnip and quinoa
Seared Beef Tri Tip, Caesar dressing and lettuces
Rice Fish Sticks, smoked albacore tuna salad
Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)
Pasta
18.
Arugula and ricotta gnocchi, blue cheese and brown butter
Dumplings, braised brisket and sauerkraut
Pizzichi di farro, duck pancetta and tomato
Spaetzle, chicken, duck and rabbit confit with turnip green almond pesto
Orecchiette, garlic sausage, chilies and acorn squash
Plates
25.
Roasted NEFF Hanger Steak, celery root creamed spinach, crispy potatoes, roasted onions and soy glazed Japanese turnips
Butter Poached Chatham Cod, parsnip puree, carrots, fingerlings, kale, lemon and ginger marmalade
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