Dinner Menu
Sunday, November 21st, 2010
Small Plates
10.
Overmeade 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
Almond and Chicken Liver Pate, elderflower raisin chutney
Parsnip Maple Salad, savory oatmeal, shaved sheep milk cheese, apples and walnuts
Woven Roots Carrots, sweet miso, Japanese turnips and marinated duck breast
Sourdough Toasts with olive oil (2.)
Pasta
18.
Goat cheese and garlic cavatelli, roasted kale, squash, pumpkin seeds and brown butter
Linguini, bone marrow “Bolognese”, toast
Garganelli, spicy roasted tomato, olives, ricotta and braised chicken
Whole-wheat tagliatelle, braised duck ragout
Plates
25.
Roasted Spanish Mackerel, Jerusalem artichokes and jasmine rice, 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