Dinner Menu
Friday, January 21st, 2011
Small Plates
10.
Roasted Butternut Squash Soup, maple oats
Cream of Celery Root, black truffles and goat cheese crackers
Shaved Kohlrabi, pickled ginger, oranges and golden beets
Seafood Charcuterie; pickled mackerel, smoked trout rillettes, poached Maine red shrimp, grapefruit, roasted red onions, dill
Chicken Liver and Almond Pate, seasonal garnishes, 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.)
Pasta
18.
Spaghetti, roasted pumpkin, pecorino and pumpkin seed pesto
Orecchiette, bone marrow “Bolognese”
Penne, roasted tomatoes and Parmesan
Pork belly (fatty) cassoulet, crumbs
Cheddar spaetzle, Brussels sprouts and Serrano ham
Saffron dumplings, crimini mushrooms, brown butter and sage
Plates
25.
Crispy Baked Trout, French phyllo, fingerlings, blood orange, capers, curried raisins and beets
Seared NEFF Skirt Steak, French onion risotto, lentils and more roasted onions
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