Dinner Menu
Friday, November 5th, 2010
Small Plates
10.
Jerusalem Artichoke Soup, goat cheese and crumbs
Pan Seared Sardines, green tomato, quinoa and parsley
Seared Calf’s Liver Pate, roasted onion, potato, bacon gravy, sautéed yolk
Beef Brisket, sauerkraut, toasts and mustard
Beet and Shredded Phyllo Fritter, roasted beets, grapefruit and pumpkin seed butter
Smoked Red Wine Braised Pork Belly, parsnips and wheat berries
Rabbit and Rice Croquettes, sweet soy, Japanese turnips
Tasting of Spanish Mackerel, smoked, pickled and croquettes, Caesar dressing, lettuces
Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)
Pasta
18.
Arugula and ricotta gnocchi, blue cheese and brown butter
Chicken nudel soup, hen of the woods mushrooms and spaetzle
Bone marrow dumplings and veal ragout, turnip green almond pesto
Linguini, duck pancetta, chilies and squashes
Garganelli, roasted tomato, Parmesan and EVOO
Plates
25.
Seared Diver Scallops, Gilfeather turnip puree, lentils, kale and truffle vinaigrette
Roasted Misty Knoll Chicken Breast, celery root creamed spinach, carrots 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