Dinner Menu

Saturday, October 14th, 2017

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Smaller Plates

12.

Grilled Bok Choy and Celery from Woven Roots

poached egg, scallion broth, sesame oil and shiitakes

Salted Radish Toast

butter, roasted and shaved radishes, marinated greens

Matty’s Delicata Squash

port and blue cheese dressing, lettuces, walnuts

Jenn’s Head Lettuces

cucumbers, almonds, Parmesan and croutons

Toast of Swordfish Salad

fennel, caper, arugula and lemon

Broccoli and Red Peppers from Lee

onion, bagna-cauda and pecorino

Duck Liver and Sweet Cherry Pate

red wine vinegar, mustard, pickled onions and toast

Red Table Salami Sandwich

black olive ciabatta, whipped motz, red pepper

 Semolina toasts 3.


Medium Plates

18.

Spaetzle, chicken confit, brown butter, mushrooms and sage

Linguini, broccoli “marrow” and onion alfredo, peas from the freezer, Parmesan

 Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, broccoli and feta

Whitefish Cake, mussels and potato chowder, lentils and radish


Larger Plates

26.

Chinese Spiced Pork Belly

roasted pear, napa cabbage, braised greens, umeboshi and scallion

Crispy Lamb Neck

couscous, chickpeas, carrot, harissa, oranges, cilantro, honey

Seared Duck Breast

roasted spaghetti squash, spinach and maitakes

Beer Battered Line Caught Pollock

fennel top emulsion, shaved cabbage, brined celery leaves, calamari, parsley


Sweet

10.

Pumpkin and Cream Cheese Mousse, pecan struesel

Bittersweet Chocolate Pudding, banana, peanut, candied cherries