Dinner Menu
Saturday, January 1st, 2011
Small Plates
10.
Carrot Ginger Soup, Berle yogurt and maple crumbs
Peanut Butter and Broccoli Soup, fried rice and grapes
Carnival Squash, roasted onions, pecorino, capers, balsamic and quinoa
Chicken Liver Mousse, seasonal garnishes and toasts
Beet “Tartar”, coco nibs, goat cheese, caramel gastrique
Braised Pork Belly, chickpea panisse, grapefruit, tarragon and fennel
Japanese Turnip Fritters, fish roe, crème fraiche and chopped rock shrimp
Sourdough Toasts with olive oil (2.)
Pasta
18.
Spaetzle with mushrooms and cream
Penne, Parmesan and NEFF beef ragout
Pasta Al Ceppo, chicken, cabbage, paprika and sumac
Blue cheese cavatelli, walnuts, figs, Brussels sprouts and maple
Orecchiette, Jonah crab, cauliflower, chili and lemon (22.)
Plates
Roasted Trout, Serrano ham, black-eyed peas, kale, pickled shisito and sherry vinaigrette
22.
Seared Diver Scallops, “clam chowder” gratin, leeks and lemon
28.
REQUIRED LEGAL NOTICE:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Before placing your order, please inform your server if a person in your party has a food allergy