Menu

Fall 2018

Table Leaves & Side Tables

Organic Mixed GREENS, Cucumber, GRAPES & BALSAMIC Vinaigrette 7

BLUE CHEESE Baked PEAR, Lovage, HAZELNUTS & ROSEMARY-HONEY Vinaigrette 12

ROMAINE Leaf, Parmesan, Croutons & CAESAR Dressing 8

DUCK LIVER Crème Brulee, GINGER–MOLASSES Toast,
ALMOND-ORANGE Marmalade 14*

SOUP of DUSTIN’S Choice 7

Grilled CABBAGE Wedge, APPLES, Fennel & Toasted RYE Berries, House
CANDIED HAM & Whole Grain MUSTARD Vinaigrette 11

Crispy SWEETBREADS, Fall Veggies, Shallots, Bacon & GOODNESS 14 *

TUNA Tartar, AVOCADO, Scallions, LEMON-GINGER Sauce & Crisps 15 *

Head of the Table

Seared BISON, Sage-BUTTERNUT SQUASH Gratin & JUNIPER Berry-
MULLED WINE Demi Glace 35 *

Pan Seared TROUT Roasted PUMPKIN–BRUSSELS SPROUTS Sauté,
CURRY-MUSTARD Sauce, Toasted PEPITA MOSTARDA 24 *

Crispy DUCK Breast, Sage & DUCK CONFIT Dutch Baby, FENNEL Jam,
CRANBERRY Sauce 27 *

Grilled WAHOO, CELERY ROOT Puree, Roasted Beet & CHARD Sauté, Sherry BEET GASTRIQUE & Horseradish Sauce 24 *

Grilled PORK Cut of the Day, Green ONION & CHEDDAR Cheese
HUSH PUPPIES, White Bean-HATCH GREEN CHILE “CHILI”
& Cilantro Cream Fraiche 27 *

Tables BURGER of  the DAY *

Seared Jumbo SCALLOPS, Smoked APPLE-House Made SAUSAGE
RISOTTO & PAPALO 29 *

Crispy ½ CHICKEN, ROSEMARY Hasselback SWEET POTATO, PECAN–
Sweet Potato Leaf Pistou & Black Pepper MAPLE SAUCE 22

Roasted CAULIFLOWER Steak, Autumn MUSHROOMS, Garlicky Greens, Sauce
NOISETTE & Toasted HAZELNUTS 18 *

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. These items may be served raw or undercooked or contain raw or undercooked ingredients.

End Tables