Dinner Menu

Friday, October 22nd, 2010

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Small Plates


Jerusalem Artichoke Soup, garlic crumbs and herbed goat cheese

Jonah Crab Fritters, roasted peppers, capers and pumpkin seed butter

Lettuces, buttercup squash, sherry vinaigrette, fig and walnuts

Fried Lamb’s Neck, spicy acorn squash salad, salted rosemary caramel



Crispy Japanese Turnips, poached turnips, almond turnip pesto, ricotta


Sourdough Toasts with olive oil (2.)



Pizzichi di Farro, crimini mushrooms, roasted garlic cream and sage

Penne with bone marrow Bolognese

Gnocchi, clam and bacon chowder

Spaetzle with rabbit confit, Gilfeather turnips, truffles

Veal “grillades” fried grits and a poached egg



Seared NEFF Skirt Steak, red wine lentils, celery root, garlic and wilted spinach

Roasted Spanish Mackerel, cabbage and fingerling potatoes, beets and horseradish

Seared Trout, butternut squash and jasmine rice, hen of the woods mushrooms, parsnips and arugula oil


* Please inform your servers of any allergies