Dinner Menu
Saturday, November 6th, 2010
Small Plates
10.
Arugula and Gilfeather Turnip Soup, goat cheese and crumbs
Pan Seared Sardines, green tomato, quinoa and parsley
Seared Calf’s Liver Pate, roasted onion, potato, bacon vinaigrette and sautéed yolk
Spicy Lamb Meatballs, feta, wilted spinach, wheat berries and shisito hot sauce
Beet and Shredded Phyllo Fritter, roasted beets, grapefruit and pumpkin seed butter
Smoked Pork Belly Tacos, coleslaw and almond romesco
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.
Orecchiette, mussels, chilies and squashes
Chicken nudel soup, hen of the woods mushrooms and spaetzle
Ricotta malfatti and veal ragout, turnip green almond pesto
Linguini, beef Bolognese, toast
Garganelli, roasted tomato, Parmesan and EVOO
Plates
25.
Seared Diver Scallops, celery root puree, lentils, kale and truffle vinaigrette
Roasted Misty Knoll Chicken Breast, parsnips, carrots, butternut polenta 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