Dinner Menu
Thursday, January 6th, 2011
Small Plates
10.
Carrot Ginger Soup, Berle yogurt and maple crumbs
Cauliflower Soup, truffles, oysters and cream
Chicken Liver Mousse, prunes and toast
Beet “Tartar”, orange marmalade, goat cheese and coco nibs
Pulled Pork and Bean Tacos, slaw, almond romesco and lime
Fried Brie, shredded phyllo, curry, apples, roasted grapes and roasted onions
Portobello “Confit”, fennel, grapefruit, turnip fritter and tarragon
Broccoli and Gruyere Flan, jalapeno, bacon vinaigrette
Smoked Paprika Hummus, olives and toasts
Sourdough Toasts with olive oil (2.)
Pasta
18.
Penne with button mushrooms and cream
Spaetzle, chicken, cabbage, paprika and sumac
Linguini, bone marrow “Bolognese”
Orecchiette, Jonah crab, pecorino and roasted pumpkin
Blue cheese cavatelli, Brussels sprouts, figs, Serrano and walnuts
Plates
25.
Roasted Misty Knoll Chicken Breast, rutabaga “puree”, kale, fingerlings and shallot jus
Roasted Trout, carnival squash, black-eyed peas, sherry, pomegranate and pistachio 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