Thursday, October 20, 2011

Our Fall Menu

Nuts- sweet and salty, cashews, almonds, pecans, pistachios 5
Olives-warmed, marinated Mediterranean mix 5
Hummus- home made, with pita chips 4
Cheese- daily selections single 8 three 22
Salad- Littlefield Farm greens, pear, hazelnuts, Stilton, fig vinaigrette 9
Soup- cauliflower, black truffle 8
Pizza- Gruyère, onion confit, roasted pumpkin 10
Risotto- butternut squash, sage, mushroom 8/15
Country Pate- duck, pork 12
Snails- mushrooms, garlic, butter, herbs 8
Cavatelli- house made fennel sausage, rapini, Grana Padano 8/15
Wild Boar- Bolognese, fresh pasta rags 10/19
Duck- confit leg, Brussels sprouts, turnips, carrots, apple mustard gastrique 16
Elk- flank steak, licorice, braised cabbage, potato cake 15/29
Beef- NY Strip, mashed potatoes, sauteed greens 15/28
Clams- olive oil, garlic, lemon, chiles 13
Salmon- Moroccan spices, lentils 12/23
Halibut- oil poached, squid ink risotto, fennel purée 13/25