Dinner Menu
Thursday, November 4th, 2010
Small Plates
10.
Jerusalem Artichoke Soup, goat cheese and crumbs
Yukon Gold and Roasted Garlic Soup, Parmesan
Seared Calf’s Liver Pate, onion and bacon hash, sautéed yolk, toasts
Beef Brisket, sauerkraut and mustard
Beet and Shredded Phyllo Fritter, parsnips, 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, seasonal accompaniments
Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)
Pasta
18.
Arugula and ricotta gnocchi, blue cheese and brown butter
Pizzichi di farro, duck pancetta and tomato
Chicken nudel soup, hen of the woods mushrooms and spaetzle
Bone marrow dumplings and veal ragout, turnip green almond pesto
Orecchiette, garlic sausage, chilies and acorn squash
Plates
25.
Seared Diver Scallops, fingerling potatoes, wilted romaine, sweet soy glazed turnips
Roasted Misty Knoll Chicken Breast, celery root creamed spinach, carrots, kale and roasted garlic
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