Dinner Menu - Autumn 2008
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| P.E.I. Mussels, Saffron Billi Bi Sauce, Crispy Tower… |
11
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Foie Gras “Hot & Cold”, Brioche, Poached Pear… |
15
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| Braised Lamb Crepe, Chicory Salad, Pernod… |
12
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| Crab Cake, 7 Fruit Chutney, Cranberry Ketchup… |
13
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| Ahi Tuna Tartar, Lemon-Ginger Vinaigrette, Avocado… |
13
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| Beef Carpaccio, Dijon Mayonnaise, Parmesan, Capers… |
10
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| Morning Fresh Farm Egg, Brioche, Baby Spinach, Pancetta… |
10
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Romaine Hearts, Caesar Dressing, Parmesan Crouton… |
8 1/2
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Napa Cabbage, Mint, Basil, Radish, Peanut, Soy Dressing… |
8
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Butternut Squash Tart, Arugula, Fall Vegetable Salad… |
7
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Baby Arugula, Walnuts, Roasted Pear, Maytag Bleu Cheese… |
8
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Organic Greens, Champagne Vinaigrette, Radish… |
6 1/2
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| Lobster Americaine Risotto, Tomatoes, Leeks, Crème Fraiche... |
20
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| Cavatappi & Calamari Noodles, Rapini, Charred Lemon, Garlic… |
16
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| Sunchoke Ravioli, Prosciutto, Asparagus, Ricotta, Sage… |
17
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| Capellini Rustica, Mozzarella, Tomato, Basil, Chili Flake… |
14 1/2
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Penne Bagutta, Chicken, Mushroom, Broccoli, Spicy Tomato Cream… |
16 1/2
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| Linguini Noodles, Pine Nut Cream, Jumbo Shrimp, Basil… |
17
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| Cashew Crusted Sea Bass, Saffron Couscous, Vanilla Cream… |
35
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| Seared Scallops, Cauliflower Puree, Truffle, Golden Raisin Agri-Doux… |
24
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| Braised Veal Breast, Sweetbreads, Brussels’ Sprouts, Riesling Demi-glace… |
29
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| Beef Short-Rib, Glazed Vegetables, Creamy Grits, Braising Liquid… |
28
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| Redbird Chicken, Exotic Mushrooms, Leek Flan, Marsala Mustard Sauce… |
19
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| Calves’ Liver, Bacon, Caramelized Onion Demi-Glace, Whipped Potato… |
18
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| Grilled New York Strip Steak, Fingerling Potatoes, Maytag Bleu Cheese |
26
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Executive Chef-Aaron Whitcomb |