Dinner Menu
Friday, January 14th, 2011
Small Plates
10.
Broccoli, Brie and Potato Soup, green olives
Red Beet Soup, wasabi tobiko and smoked trout
Rice and Chicken Wing Croquettes, hot sauce, cracklins, crumbled blue and celery root
Scallop Terrine, fried oysters, lentils, bacon and lettuce jam
Yogurt Cavatelli, poppy seeds, golden beets, tarragon and grapefruit
Spanish Mackerel Tartare, almond romesco, jalapeno, cilantro and tortilla
Carnival Squash, apples, curry, raisins and walnuts
Cured Waygu Beef Tongue and Gruyere “Melt”, roasted onions, horseradish and red cabbage
Chicken Liver and Almond Pate, fig balsamic jam, toasts
Pasta
18.
Linguini, beef ragout, Parmesan
Orecchiette, whey braised pork and anchovies
Penne, mushroom, goat cheese and Serrano ham cream
“Mac and cheese”, kale, potato skins and pasta al ceppo
Plates
25.
Roasted Misty Knoll Chicken Breast, fingerling potatoes, pumpkin and black truffle rutabaga puree
Seared Spanish Mackerel, jasmine rice, barley and butternut squash “risotto”, citrus and winter vegetable slaw
Choucroute; veal “schnitzel”, pheasant and foie gras sausage, cabbage, potatoes, cider reduction
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