Dinner Menu
Saturday, January 22nd, 2011
Small Plates
10.
Roasted Butternut Squash Soup, maple oats
Cream of Celery Root Soup, black truffles and goat cheese crackers
Golden Beets, shaved kohlrabi, pickled ginger and oranges
Seafood Charcuterie; pickled mackerel, smoked trout rillettes, Maine shrimp, clementine, dill
Chicken Liver and Pistachio Pate, seasonal garnishes, toasts
Date, Bacon and Blue Cheese Rice Croquettes, pickled bacon and more blue cheese
Chicken Skin (Cracklings) Tacos, almond romesco, slaw, refried beans
Pheasant and Foie Gras Meatballs, sweet and sour cabbage, spiced currant jam
Braised Pork Belly, sauerkraut, apples, cider reduction and horseradish
Sourdough toast (2.)
Pasta
18.
Spaghetti, roasted pumpkin, pecorino and pumpkin seed pesto
Orecchiette, bone marrow “Bolognese”
Penne, roasted tomatoes and Parmesan
Braised calamari and oyster cassoulet, crumbs
Cheddar spaetzle, chilies, sweet potato and Serrano ham
Saffron dumplings, crimini mushrooms, brown butter and sage
Plates
22.
Baked Trout, “phyllo”, chickpeas, blood orange, curried raisins and red beets
Veal “Schnitzel”, Brussels sprouts, lentils and fingerling potatoes
NEFF Meatloaf, French onion risotto, bacon ketchup, roasted sweet 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