Fish of the day poached with fennel, Nicoise olives, white wine, lemon and fish broth, served with grilled fingerling potatoes.
Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that highlight Fall produce and flavors. The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup.
Here are some photos of the new dishes. And check out the full menu on our website.
Salad of escarole, roasted yellow beets, winter pears, toasted pecans and roasted garlic vinaigrette.Grilled duck-pork sausage served with pumpkin confiture, cornichons, grain mustard and grilled country breadCrispy calimari, chorizo, red endives, oranges, white beans and creamy orange dressing.With our cold roasted half chicken, a salad of roasted cauliflower, red onion, capers and anchovy vinaigrette.Warm salad of roasted root vegetables and Brussels sprouts, confit of duck gizzards, parsley and sherry vinaigrette, topped with a fried egg.Creamy gratin of Savoy cabbage, roasted pumpkin, chestnuts topped with sheep’s milk bread crumbs, with a fried egg.Penn Cove mussels simmered with Basque-style sweet pepper compote and piment d’Espelette, with grilled baguette.Pan roasted petit NY strip steak with caramelized green cabbage, mushroom-brandy-walnut butter and pommes frites.Natural pork short ribs braised with red wine and grain mustard, with sauteed turnips, mustard greens and red grapes.
