Dinner Menu
Tuesday, May 3rd, 2011
Small Plates
10.
Overmeade Roasted Asparagus, poached egg, black truffle pecorino emulsion
Woven Roots Greens, green olive Caesar, shaved turnip
Chicken Skin Tacos, jalapeno, refried beans, slaw and almond romesco
Catfish and Rice “Boudin”, spicy lemon mustard
Charred Confit of Octopus, cauliflower, salami and caper
Confit of Waygu Beef Tongue, broccoli, fried garlic rouille and roasted onions
Carpaccio of Portobello, spinach, olives, sun dried tomatoes, balsamic, lentil puree and blue cheese
Buttered Popcorn Risotto, pickled shrimp
Fried Oysters, white miso aioli, pea shoots, cucumber and pickle pearls
Fried Chickpeas; falafel, garbanzo and panisse, smoky eggplant yogurt
Seared Foie Gras (20.) or Roasted Foie Gras Butter, Carol’s bran muffins, prune pippin cider jam
Sourdough toast (2.)
Pasta
20.
Pretty much classic eggplant parmigiana, tomato sauce
Orecchiette, mushrooms, smoky onions and Rawson Brook chevre
Semolina gnocchi, watercress sunflower seed pesto, carrots, orange zest
Garganelli, whey braised veal, ricotta and lemon
Smoked Gouda mac and cheese (16.)
Plates
25.
Roasted Trout, grapefruit, grapefruit marmalade vinaigrette, endive, tarragon and poppy seeds
Poached and Seared NEFF Beef (medium), braised rib, potato puree, asparagus
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