Dinner Menu
Wednesday, January 19th, 2011
Small Plates
10.
Red Beet Soup, dill yogurt
Sweet Onion Soup (beef stock), Gruyere crumbs
Shaved Kohlrabi, pickled ginger, rice beans, oranges, fried shallots and golden beets
Seafood Charcuterie; pickled mackerel, smoked trout rillettes, grapefruit, roasted red onions, horseradish
Chicken Liver and Almond Pate, fig balsamic jam, toasts
Date, Bacon and Blue Cheese Rice Croquettes, pickled bacon and apple
Chicken Skin (Cracklings) Tacos, almond romesco, cabbage, refried beans
Roasted Sweet Maine Red Shrimp, (shell /head on), blood orange, black pepper and butter
Sourdough toast (2.)
Pasta
18.
Spaghetti, celery root cream, pecorino and pumpkin seed pesto
Orecchiette, bone marrow “bolognese”
Penne, roasted tomatoes and Parmesan
Cheddar spaetzle, Brussels sprouts, pumpkin and Serrano ham
Pasta al ceppo, anchovy and whey braised pork
Saffron dumpling, crimini mushrooms, brown butter, barley and sage
Plates
25.
Pork Belly Choucroute, veal pancetta, Waygu beef tongue, sauerkraut, fingerling potatoes, cider reduction and dijon
Crispy Baked Trout, French phyllo, winter squashes, lentils and calamari confit
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