Dinner Menu

Sunday, November 21^st, 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