Dinner

Thursday, February 9

Starters
Kitchen’s Seasonally Inspired Soup
Grilled Bruschetta, Cauliflower Fondue
Hot-n-Sour Meatballs, Scallion, Black Sesame, Wontons
Steamed P.E.I. Mussels, Smoked Bacon, Greens
BBQ Pork Belly Confit, Blue Cheese Grits, Arugula Salad
Frito Misto: Fried Oysters, Calamari, Rabbit Tortellini, Cauliflower
“The Board”:  Artisan Cheeses, House Charcuterie, Breads
Simple Greens, Fruits, Nuts, Goat Cheese, Citrus Vinaigrette
Brussels’ Sprout Salad, Fennel, Walnuts, 9^th Ave. Blue, Apple Vin

Entrees
Pan-Roasted Pork Tenderloin, Cabbage, Dumplings, Smokey Jus
Duck Leg Confit, Jalapeno Mac-n-Cheese, Crumbs, Truffle Oil
Bacon-Wrapped Meatloaf, Horseradish Mashers, Fried Cauliflower
Juniper-Cured Venison, Sweet Potato Hash, Red Wine Chutney
Coriander Crusted Duck Breast, Cous Cous, Raisins, Cauliflower
Pork Spareribs, Hoisin BBQ Sauce, Ponzu Slaw, Sriracha Mashers
Dr. Pepper Braised Hog Jowls, Hand-Rolled Egg Noodles
New York Steak, Steak Sauce, Cheddar Chive Mashers, Broccolini
Sea Scallops, Fried Brussels’ Sprouts, Butternut Squash, Brown Butter
Kitchen’s Nightly Finfish Preparation

Sides
Blue Cheese Grits
Mixed Greens
Yukon Mashers
Marinated Beets
Grilled Broccolini
Fried Cauliflower