Dinner Menu
Sunday, September 12th, 2010
Small Plates
10.
Eggplant “Parmigiana”, roasted tomato puree, ricotta, black olive “pesto”
Jerusalem Artichoke Soup, gruyere crisps, dill and black pepper crème
Chicken Liver Pate, pork rillettes, fig jam, chutney, cornichons and toasts
Tomato Salad, fried green tomatoes, aioli and pickles
Fried Delicata “Rings”, bacon, blue cheese, roasted onion and spicy greens
Smoked Bluefish Mousse, beets, green beans and elder flower mostarda
Melon Salad, feta, cucumbers and poppy seed vinaigrette
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, whey braised veal ragout
Penne, bone marrow Bolognese
Sour Cream and mustard dumplings, chicken, cabbage, rosemary and fried garlic broth
Lamb, eggplant and sweet pepper ragout, garganelli
Plates
25.
Seared NEFF Skirt Steak, gilfeather turnip puree, lentils, Swiss chard and beef jus
Sautéed Trout, butternut and farro “risotto”, beets, capers and orange shiso brown butter
Misty Knoll Chicken Breast, exotic mushrooms, roasted garlic and polenta
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness