Dinner Menu
Tuesday, November 23rd, 2010
Small Plates
10.
Crispy Rice and Chicken Wing “Confit” Croquettes, hot sauce, carrots
Young Lettuces, Caesar dressing, deviled eggs, croutons and white beans
Open Pasture Vermont Veal Sausage, mushrooms, Parmesan and sauerkraut
Split Pea, Bacon and Buttercup Squash Soup, roasted tomato toast
Celery Root Latkes, smoked mackerel and crab salad, pickles and horseradish cream
Gilfeather Turnip, Parmesan and Black Truffle Soup, chevre
Mac and Cheese, English cheddar, cauliflower, delicata squash and sun dried tomatoes
Mixed Greens with vinaigrette (8.)
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, roasted kale, acorn squash, pumpkin seeds and brown butter
Spaghetti, bone marrow “Bolognese”, toast
Garganelli, spicy roasted tomato, olives and ricotta
Garlic cavatelli, braised duck ragout
Plates
22.
Pan Seared NEFF Beef, heirloom turnip gratin, lentils, Japanese turnips, caramelized onions, red wine currant jus
Roasted Misty Knoll Chicken Breast, jasmine rice and crushed farro, Jerusalem artichokes, caper vinaigrette
REQUIRED LEGAL NOTICE:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Before placing your order, please inform your server if a person in your party has a food allergy