Dinner Menu

Wednesday, January 5^th, 2011

Small Plates

10.

Carrot Ginger Soup, Berle yogurt and maple crumbs

Peanut Butter and Broccoli Soup, fried rice

Carnival Squash, roasted onions, pecorino, capers, balsamic and quinoa

Chicken Liver Mousse, foie gras parfait and prunes

Beet “Tartar”, orange marmalade, goat cheese and coco nibs

Pulled Pork and Bean Tacos, slaw, almond romesco and lime

Smoked Trout Rillettes, wasabi tobiko, pickles and pumpkin seed toasts

Japanese Turnip Fritters, fennel, grapefruit and tarragon

Smoked Paprika Hummus, olives and toasts

Sourdough Toasts with olive oil (2.)

Pasta

18.

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