January 27, 2012

House made Charcuterie board – T-Meadow butchers pate, cappacolo, lardo, and Painted Meadow chicken liver bruleè

 Soup- spiced acorn squash

Pierogi- bacon, onion and cabbage

Whole Roasted Dayboat Redfish- cauliflower cous-cous, fennel puree, raisins, pine nuts, natural jus          27

Pan Roasted U-10 Diver Scallops- rhutabaga puree, crisp parsnips, yuzu gastrique          25

 Herb Marinated Painted Meadow Quail- foie gras/sweetbread sausage stuffing, smoked eggplant, prosciutto broth, blood orange   18

 Steamed Manila Clams- sake/sunchoke broth, Yukon Gold potato coins, daikon radish, crisp wontons       14

 Wellfleet Oysters on the ½ shell- hibiscus/Szechuan peppercorn citronette       3 for 9

 Wild Boar Sugo – Dark chocolate, Barolo, sumac, spelt, preserved lemon small 10 large18

 Ellen’s House Made Pastries

Sticky Toffee Pudding- whipped cream         7

Banana cream cake- hot chocolate sauce          7

 Pecan and peanut pie- house-made Maple/Tonka bean ice cream 7