Dinner Menu
Saturday, February 5th, 2011
Small Plates
10.
Butternut Squash Soup, split pea hummus toasts
Tasting of Arctic Char, potato soup, gravlax toast and horseradish “herring”
Watercress, roasted beets, shaved kohlrabi, blood orange and yogurt
Frisee and Carnival Squash, Caesar, Parmesan and white anchovies
Beef Tongue Tacos, almond romesco and slaw
Brussels Sprouts, exotic mushrooms, white miso, poached egg and pine smoked oil
Chicken “Nuggets”, date bbq, honey mustard and very hot sauce
Roasted Whole Sardines, parsley, pumpkin seed pesto
Scrapple, celeriac latkes, apples, walnuts and maple
Sourdough toast (2.)
Pasta
18.
Orecchiette, bone marrow “Bolognese”
Penne, roasted tomatoes and Parmesan
Spaghetti, braised veal, ricotta and lemon
Garlic spaetzle, braised chicken, roasted cabbage
Pork cassoulet, crumbs
Plates
Seared Local Oceans Dorade, pumpkin risotto, endive
25.
Roasted Cricket Creek Veal, whey braised mushrooms, lentils and carrots
30.
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