Dinner Menu
Wednesday, November 10th, 2010
Small Plates
10.
Arugula and Gilfeather Turnip Soup, crème fraiche and crumbs
Salt Cod Fritters, green tomatoes, black-eyed peas, chorizo and sauce ravigot
Roasted Calf’s Liver Pate, sweet bread hash, bacon vinaigrette
Chick Peas, falafel, hummus, marinated chickpeas, smoked Turkish pepper and onions
Roasted Beets, fried butternut polenta, bitter greens and almond pesto, goat cheese fondue
Crispy Rabbit and Rice Croquettes, quinoa, radishes, fried garlic, rosemary and Dijon
Warm Calamari and Caesar “Carbonara”, wilted lettuces and croutons
Red Wine Beef Heart Sausage, tongue confit, mustard and sauerkraut
Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, lamb sausage, kale and squash
Mushrooms and spaetzle with brown butter and cream
Linguini, beef Bolognese, toast
Carrot risotto, Jonah crab, shisito hot sauce, oranges and marmalade oil
Garganelli, roasted tomato, Parmesan and EVOO
Plates
25.
Seared Montauk Fluke, celery root puree, lentils, Japanese turnips and truffle vinaigrette
Pan Roasted NEFF Skirt Steak, Jerusalem artichokes, mashed potatoes 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