Dinner Menu
Sunday, January 16th, 2011
Small Plates
10.
Red Beet Soup, dill yogurt
Broccoli, Brie and Potato Soup, pickled bacon, potato skins
Shaved Kohlrabi, pickled ginger, rice beans, oranges, fried shallots and golden beets
Cured Waygu Beef Tongue, smoked trout rillettes, grapefruit, horseradish and onions
Rice and Chicken Wing Croquettes, hot sauce, cracklins, crumbled blue and celery root
Fried Oysters, truffle “creamed “lentils, bacon and lettuce jam
Carnival Squash, apples, curry, raisins and walnuts
Chicken Liver and Almond Pate, fig balsamic jam, toasts
Seared Calamari “Confit”, rice noodles, pumpkin, mirin, chilies and lime
Sourdough toast (2.)
Pasta
18.
Linguini, mushroom, goat cheese and Serrano ham cream
Orecchiette, whey braised pork and anchovies
Penne, roasted tomato and chicken confit
Penne with roasted tomatoes and Parmesan (12.)
“Mac and cheese”, kale and pasta al ceppo
Plates
25.
Seared Spanish Mackerel, jasmine rice, butternut squash, citrus and winter vegetable slaw
Choucroute; Braised pork belly, pheasant and foie gras sausage, veal pancetta, sauerkraut, 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