Dinner Leaves and Weeds Spinach salad with golden raisins, smoked egg puree, pickled red onions, and house made pancetta, tossed with warm shallot-sherry vinaigrette and topped with grated egg. Grains, Beans and Things. Wheat berries, pearl barley, wild rice, quinoa, chickpeas, toasted almonds, arugula, and dried cranberries with a Moroccan honey vinaigrette and goat cheese. Fried chicken liver, hickory smoked bacon, celery hearts, and tomatoes with house made country herb dressing. Caesar. Organic romaine, and shaved pecorino romano cheese, lightly tossed with a anchovy vinaigrette, topped with diced egg and served with garlic grilled crutes.
Small Plates Charcuterie Plate. Marinated swordfish bresaola, smoked salmon terrine, pork jowl rillettes and house made sausage, served with grilled bread and assorted condiments. Surf and Turf. Pan seared sea scallops and fried confit of veal with a apple and vanilla chutney. Albondigas. House ground pork sausage meatballs with youkon gold potatoes in a rich cinnamon spiked sofrito sauce. Shrimp Fritters. Delicate shrimp puffs with a tangy mojo verde sauce. Drunken Manchego. Red wine marinated manchego cheese, served with tomato, thyme, olives, toasted walnuts and grilled bread. Pomme Frites. House cut, thin fries, tossed with garlic oil, shaved pecorino romano and sea salt, served with truffle aioli. Steamed mussels. Fresh mussels, steamed with aquavit, cream and tarragon, served with grilled bread. Big Plates Beef Short Ribs. Orange and anise braised short ribs over sweet potato mash and tomato jam. Tagine. Chickpea and winter vegetable tagine with Moroccan spiced wheat berries.
The Paul. Mesquite grilled New York with house churned anchovy butter served with soft polenta and braised brussel sprouts. Papardelle with venison and pear ragout. Hunter Braised Chicken Leg with wild mushroom stuffed breast, spaetzle, endive and pan sauce. Oyster gumbo with wild mushroom grits Pan roasted Grouper with corn pudding and collard greens.
Sweet Plates Vanilla, Fig Crème Brulee with raspberry compote and brioche toast. Coco Brownies with brown butter, walnuts and orange blossom cream. Pumpkin Maple Crisp with cranberries and rum.