Dinner Menu

Wednesday, January 19th, 2011

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Small Plates


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.)



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



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


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