Dinner Menu

Thursday, January 20th, 2011

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Small Plates


Roasted Butternut Squash Soup, maple oats

Cream of Celery Root, black truffles and goat cheese cracker crumbs

Shaved Kohlrabi, pickled ginger, rice beans, oranges, fried shallots and golden beets

Seafood Charcuterie; pickled mackerel, smoked trout rillettes, poached Maine red shrimp, grapefruit, roasted red onions, dill

Chicken Liver and Almond Pate, iceberg chutney, toasts

Date, Bacon and Blue Cheese Rice Croquettes, pickled bacon and more blue cheese

Chicken Skin (Cracklings) Tacos, almond romesco, cabbage, refried beans

Cured Waygu Beef Tongue, sauerkraut, Dijon, apples and horseradish

Pheasant and Foie Gras Meatballs, sweet and sour cabbage, spiced currant jam

Sourdough toast (2.)



Spaghetti, roasted pumpkin, pecorino and pumpkin seed pesto

Orecchiette, bone marrow “bolognese”

Penne, roasted tomatoes and Parmesan

Pork belly (fatty) and veal pancetta, cassoulet,

Cheddar spaetzle, Brussels sprouts and Serrano ham

Saffron dumpling, crimini mushrooms, brown butter and sage



Crispy Baked Trout, French phyllo, fingerlings, blood orange, capers, curried raisins and beets

Seared NEFF Skirt Steak, French onion risotto and more roasted onions


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