Dinner Menu
Wednesday, November 3rd, 2010
Small Plates
10.
Jerusalem Artichoke Soup, goat cheese and crumbs
Potato, Roasted Garlic Soup, Parmesan and bacon
Veal Scrapple, parsley, caper, roasted onions and applesauce
Beet and Shredded Phyllo Fritter, marinated beets, grapefruit and pumpkin seed butter
Braised Bacon, lentil and grain salad, green tomato chutney
Warm Delicata Squash, crimini mushrooms, Gilfeather turnip and quinoa
Seared Beef Tri Tip, Caesar dressing and lettuces
Trio of Spanish Mackerel, smoked, pickled and croquettes
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 Diver Scallops, fingerling potatoes, wilted romaine. Japanese turnips and soy gastrique
Butter Poached Chatham Cod, celery root creamed spinach, roasted carrots, kale and lemon 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