We’ve decided that January needs something, a little bright spot if you will. So, Chef Leonard and the team have put together a new Winter 2010 Dinner Menu.  And, we’re now offerening gluten free items!

Here are some of the new second courses:
cured and pickled house cured meats + seasonal pickles + mostarda + olive oil toast
stuffed peppers piquillo pepper + whitefish brandade + marcona almond romesco
mac n’ choose three cheese mornay + spiral pasta + daily inspired additions – ask your server
sliders duck confit + carrot slaw + golden raisin marmalade
or heirloom beet + almond butter + melted chevre
crab “salad” lump crab salad + fennel panna cotta + frisee + riesling poached grapes **
MSCM beer cheese aged cheddar + metropolitan doppel bock + warm pretzel roll

What about the main events?
duck carbonara smoked duck breast + bucatini pasta + sarvecchio parmesan + crispy farm egg
fish & chips beer batter + lake superior whitefish + salt & vinegar fries + lemon tartar
mint creek farm lamb white bean stew + merguez sausage + braised shank + mint salsa verde
diver scallops toasted millet + wilted spinach + black truffle vinaigrette **
crispy skin barramundi celeriac risotto + spiced carrots + almond brown butter **
tj’s chicken breast lentils du puy + duroc lardons + caramelized cauliflower + grainy mustard **
eggplant schnitzel caraway spaetzle + sweet n’ sour cabbage + lemon caper yogurt
graue mills polenta roasted mushrooms + baby spinach + crispy tempeh + smoked cheddar **

**- gluten free

We are all very excited about this new menu, and hope you come by soon to enjoy it with us!