Dinner Menu

Thursday, October 6th, 2011

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Small Plates



Fried Calamari Tacos, jalapeno, slaw, almond romesco


Acorn Squash Falafel, raisin beet puree, Jerusalem artichoke and pickled okra

Steamed Kale Salad, white miso, pickled rock shrimp, cucumber, ginger and seaweed

Delicata Squash, chevre, leeks and pumpkin seeds

Crispy Lamb Neck Confit, pickled pepper, purple cauliflower and semolina gnocchi








Sourdough toasts 2.





Garganelli, spicy collard greens, Jonah crab, saffron and poached egg


Pizzichi di Farro, Jerusalem artichoke cream, Grano Padano, kale




Orecchiette, roasted bone marrow tomato sauce, salami crumbs




Confit of Wild King Salmon, butternut squash, cauliflowers, split peas and curry

Roasted Trout, brown butter almond puree, cocktail tomatoes, bacon, horseradish and green beans

Seared Duck Breast, beet bordelaise, celeriac, pear “Lyonnais”



Menu Tastings Available, 5 courses 45.


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