Supper

November 21, 2014

Bread, Butter & Fat $8
Pickle Plate $6
Vegetable Charcuterie $8

Fresh Cheese- cranberry, honey vinegar, matzoh $8
Coho Salmon Crudo- buttermilk, leeks, potato $12
Apple & Radish Soup- trout roe, fermented rutabaga $9
Oyster Tempura- cardoon, bone marrow $12
Bay Scallops- wood ear mushroom, sea broth $12

Squash Salad- hazelnuts, sweet goat yoghurt $11
Prawns- fried cauliflower, nduja $14
Octopus Terrine- green tomato marmalade, smoked yogurt $15
Abenaki Corn- bittersweet vegetables, goat’s milk $12
Maitake Mushroom- rutabaga porridge, brussel sprouts $13
Chicken & Mushrooms- celtuce, escarole $14

A Stew of Beans- morcilla, salt cod, squid ink $15
Pappardelle- hay ash, root vegetable ragu, ricotta $13
Maltagliate- pig shank, sweet potato, cabbage $15
Rabbit- pancetta, smoked apple, turnips $16
Whole Fried Loup de Mer- many garnishes $26

Meat & Three
Fried Chicken $32
Hanger Steak $39

Vegetables $6
Creamed Greens
Greens & Herbs
Brussel Sprouts
Fingerling Potatoes
Beets & Whey

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