Dinner Menu
Wednesday, February 23rd, 2011
Small Plates
10.
White Bean and Roasted Garlic Soup, cheesy crumbs
Split and Chickpea Soup, smoked paprika and caramelized yogurt
Romaine, Caesar, croutons, crumbled and fried egg
Red Leaf Lettuces, apples, bacon, hazelnuts and balsamic
Foie Gras and Duck Liver Scrapple, maple syrup, French toast
Smoked Arctic Char and Mackerel Pate, beets, horseradish and toasts
Fried Calamari Tacos, almond romesco, sriracha and slaw
Parmesan and Mash Potato Risotto, black truffle
Bluefish and Veal Sweetbread Sausage, capers, lentils and cauliflower
Fried Dough, pulled duck, Asian BBQ and pickled ginger
Greens with vinaigrette (8.)
Sourdough toast (2.)
Pasta
18.
Orecchiette, watercress pesto and Rawson Brook chevre
Penne, roasted tomatoes and Parmesan
Cheddar cavatelli, broccoli and spicy pork sausage
Mustard spaetzle, duck confit, onions and kale
Rigatoncini, beef and green olive ragout
Linguini, pumpkin puree, blue cheese and radicchio
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