Dinner Menu
Saturday, January 15th, 2011
Small Plates
10.
Broccoli, Brie and Potato Soup, pickled bacon, potato skins
Red Beet Soup, wasabi tobiko, more beets and smoked trout
Shaved Kohlrabi, pickled ginger, rice beans, oranges, fried shallots and golden beets
Rice and Chicken Wing Croquettes, hot sauce, cracklins, crumbled blue and celery root
Scallop Terrine, fried oysters, lentils, bacon and lettuce jam
Spanish Mackerel Ceviche, almond romesco, jalapeno, cilantro and tortilla
Carnival Squash, apples, curry, raisins and walnuts
Cured Waygu Beef Tongue and Gruyere “Melt”, roasted onions, horseradish, red cabbage
Chicken Liver and Almond Pate, fig balsamic jam, toasts
Sourdough toast (2.)
Pasta
18.
Linguini, beef ragout, Parmesan
Orecchiette, whey braised pork and anchovies
Penne, roasted tomato and chicken confit
“Mac and cheese”, kale and pasta al ceppo
Plates
25.
Roasted Misty Knoll Chicken Breast, fingerling potatoes, pumpkin and black truffle rutabaga puree
Seared Spanish Mackerel, jasmine rice, butternut squash, 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