Menu for Week of Nov 1 - Nov 6

     As November nights become bracing and days shorter, my appetite builds. I crave robust and rich flavors. Hard winter squashes with their earthy complexity. Nutty flavored grains, silky salsify, pickled vegetables, woodsy mushrooms set the stage for the on-coming of winter.

Soups:
Local Fall Squash Soup(v)                               $7/16oz
Cauliflower Soup(v)                                         $7/16oz
Broccoli Soup with Aged Goat Cheese(v)       $7/16oz

Salads:
Farro and Cranberry Salad with Pumpkin Vinaigrette(v)          $8/16oz
Pear, Fennel, Blue Cheese Salad with Herb Vinaigrette(v)       $7/16oz
Salsify with Pickled Mushroom, Arugula, Red Wine Redux(v)    $8/16oz
Brussels Sprout, Butternut Squash, with Pomegranate(v)              $7/16oz
Cauliflower and Chickpea Salad(v)                                                $7/16oz

Mains:
Braised Chicken in Red Wine(m)                              TBD
Chickpea Stew with Kale, Tomatoes, and Pimenton(v)    $7/lb
Beef Cooked with Ginger, Soy, and Mushroom(m)      $12/lb
Slow Roasted Pimenton Pulled Pork(m)       $10/lb                             

Other Offerings:
Tuscan Kale with Chilies, Raisins, and Capers(v)            $8/16oz
Country Pate(m)                                                                $5/4oz
Roasted Brussels Sprouts with Bacon and Almonds(v)    $7/16oz
Pear and Almond Tart(v)                                                   $3/per mini tart