Dinner Menu
Saturday, March 5th, 2011
Small Plates
10.
Organic Lettuces, Caesar, croutons, crumbled egg
Red Wine, Lentil and Potato Soup, sumac
Parsnip and Apple Soup, cheddar flan
Stuffed Quail and Cabbage, fig, bacon and jasmine rice
Sweet Potatoes, flying fish roe, jalapeno, radicchio, almonds and sherry
Chicken Liver, Peanut and Coco Nib Terrine, salted caramel gastrique
Pickled Trout, horseradish apple salad and pumpkin seed rolls
Rabbit Rilletes, carrot “kraut”, mustard and toast
Offal Veal Boudin Blanc, fried cornichons, beets and parsley puree
Lettuces with vinaigrette (8.) Sourdough toast (2.)
Pasta
18.
Pizzichi di Farro, beet green pesto, sheep milk blue cheese
Rigatoncini, roasted tomatoes and Parmesan
Ricotta gnocchi, pancetta and spicy green kale
Mustard spaetzle, whey braised pork ragout
Linguini, milk poached roasted garlic “cream”, rock shrimp, lemon and thyme
Torchio, bone marrow “Bolognese”
Plates
25.
Seared Wild Striped Bass, caper roasted butterball potatoes, rutabaga creamed kale, bordelaise vinaigrette
Roasted Cricket Creek Humanely Raised Veal, barley, wheatberries, smoked paprika and tangerines
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