FIRST COURSES

oysters

Beau Soleil, New Brunswick  3.

Island Creek, Massachusetts  3.

Kumamoto, Washington State  3.

snacks

Marinated Olives, Marcona Almonds  6.

Pecorino-Stuffed Risotto Balls  7.

Chickpea Fries, Black Olive Aioli  7.

White Bean Garlic Crostini, Capers, Anchovies  8.

Polenta Fritters, Coppa, Golden Raisins  7.

Sausage-Stuffed Sage Leaves  8.

Crispy Chicken Wings, Spiced Crème Fraîche  9.

Fried Oysters, Cucumber, Old Bay Aioli  9.

cheese     Each  4.

Westfield Capri (Goat), Hubbardston, Massachusetts

Drunken Goat (Goat), Murcia, Spain

Old Chatham Camembert (Sheep/Cow), New York

Dancing Ewe Caciotta (Cow), Granville, New York

Valdeon (Cow/Goat), Castilla y Leon, Spain

charcuterie     Each  10.   Assortment  20.              

Cacciatorini

Finocchiona

Rosette de Lyon

Culatello

chef de cuisine Lauren Hirschberg

Monday, September 15 , 2008

Private Dining Room Available

FIRST COURSES

soups

Chicken Vegetable, Fregola Sarda  9.

Lentil, Merguez Sausage  9.

salads

Mixed Greens, Fennel, Radish, Red Onion  9.

Baby Beets, Goat Cheese, Candied Walnuts  12.

Fennel, Orange, Niçoise Olives  9.

Arugula, Market Strawberries, Grana Padano, Hazelnuts  11.

appetizers

    Hot

Pecorino Fondue, Acacia Honey, Hazelnuts, Pepperoncini  11.

Braised Artichokes, Mint  10.

Berkshire Pork Shoulder, Tomato Molasses,

Smoked Pearl Onions  12.

Braised Octopus, Chickpeas, Chorizo  14.

Bouchot Mussels, Lovage, Madras Green Curry  12.

    Cold

White Anchovy Bruschetta, Soft-Cooked Egg, Braised Leek  9.

Duck Prosciutto Bruschetta, Duck Egg, Mizuna, Orange Purée  10.

Chicken Liver Pâté, Crostini, Pickles  12.

Rabbit Pâté, Pinenuts, Whole Grain Mustard  11.

greenmarket sides

Fingerling Potatoes  8.

Bok Choy  9.

Cipollini Onions  9.