Dinner Menu

Saturday, January 1^st, 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