Starters:

BIBB SALAD

pickled vegetables, creamy tarragon dressing

6.

BEETS

house made mascarpone, black pepper lavash, citrus vinaigrette

7.

TROUT SALAD

cherrywood smoked, pickled watermelon, apple, chives

8.

GNOCCHI ALLA ROMANA

red kabocha squash puree, herb salad, sarveccio

7.

AGNOLOTTI

spiced pork and cranberry, mushroom broth

10.

PHEASANT

confit, heirloom potatoes, poached egg, shallot vinaigrette

9.

NOSH

charcuterie, pickles, cheese, bread

9.

MAIN PLATES:

bison BURGER, au poivre, roasted shallots, fingerling potatoes

17.

marinated pan roasted PHEASANT breast, caramelized Brussels sprouts, soft polenta, black trumpet jus

21.

pappardelle, LAMB ragu, sarvecchio,

19.

pan roasted FILET OF TROUT, apple puree, brown butter, wild rice

19.

braised PORK shoulder, crispy garlic, sage, swiss chard, white beans

21.

This entry was posted on Friday, October 14th, 2011 at 2:58 pm and is filed under Corner Table Menu. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.