Dinner Menu
Tuesday, January 4th, 2011
Small Plates
10.
Carrot Ginger Soup, Berle yogurt and maple crumbs
Peanut Butter and Broccoli Soup, fried rice and grapes
Carnival Squash, roasted onions, pecorino, capers, balsamic and quinoa
Chicken Liver Mousse, foie gras parfait, prunes and toasts
Beet “Tartar”, orange marmalade, goat cheese and coco nibs
Braised Pork Belly, grapefruit, tarragon and fennel
Smoked Trout Rillettes, wasabi tobiko, pickles and pumpkin seed toasts
Clam Chowder Gratin, leeks and lemon
Sourdough Toasts with olive oil (2.)
Pasta
18.
Pizzchi di Farro, NEFF beef ragout, parmesan
Spaetzle with mushrooms and cream
Pasta Al Ceppo, chicken, cabbage, paprika and sumac
Linguini, bone marrow “Bolognese”
Orecchiette, Jonah crab, cauliflower, chili and lemon (22.)
Plates
25.
Roasted Misty Knoll Chicken Breast, blue cheese cavatelli, Brussels sprouts, Serrano, pumpkin and walnuts
Seared Diver Scallops, seared turnips, sherry, black eyed-peas, pomegranate and pistachio
Petite Filet of NEFF Strip, rutabaga “mash”, kale, fingerling potatoes and miso butter
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