dinner
Ten22 is dedicated to showcasing regional and seasonal cuisine, offering a unique farm-to-table experience. Created by Executive Chef Jay Veregge, our menus are developed using handcrafted ingredients. We invite you to share in our passion for fresh, organic and innovative dishes.
starters
Cured Black Fig and Cambozola Tart 7
with toasted walnuts and balsamic “honey”
Wild Salmon and Dungeness Crab Cake 9
with brandied lobster sauce Nantua and baby winter greens
Calamari Fritto Misto 9
fennel, red peppers, beans and a spicy aioli
Sliced Pepperfin Sashimi and Spicy Pea Salad 14
served with soyabi jus
Panko-Breaded Portobello Fritter 7
with sesame aioli and truffle dust
Pecan-Smoked Bacon and Vermont Cheddar Bruschetta 8
Vermont cheddar cheese, pecan-smoked bacon, wild frisée and balsamic syrup
Artisan Cheeses with Honeycomb and Dried Fruit 9
assortment of local and imported cheeses with seasonal dried fruit, primus nuts, walnut levain and honeycomb
gifts from the garden
add grilled chicken – 4 • salmon – 5 • flank steak – 6
Roasted Butternut Squash Soup 6 cup/10 bowl
with honey-roasted pears and toasted walnuts
Chopped Caesar Salad 7
with warm garlic croutons in citrus-Parmesan dressing
Organic Simple Greens 5
fall greens, hothouse tomatoes and red wine vinegar dressing
Wilted Bloomsdale Spinach Salad 12
wild mushroom and bacon “hash” with red wine dressing
Crispy Organic Granny Smith Apples and Romaine Salad 12
shaved green apples, blue cheese and primus walnuts with dried cranberries and cider vinaigrette
Local Endive Salad 14
with pecans, dried strawberries and Gorgonzola dolce champagne vinaigrette
daily affairs
Monday
Double-Stack Monday 15 (3 split fee)
twice the burger, twice the fun
mystery tap brews 2
Tuesday
Yankee Pot Roast and Pints 17
old-world pot roast with root vegetables
selected pints 3
Wednesday
Ribs and Red Wine 22
chef’s weekly changing ribs with changing sides
daily red wine selection 10.22
Thursday
Three-Course Dinner Thursday 25
wine selection 10.22
Friday
Fresh Fish Friday AQ
chef’s seafood selection
glass of chardonnay for $9 with purchase of fresh fish Friday entrée
from the brick oven
BBQ Free-Range Chicken Pizza 12
roasted chicken with house-made BBQ sauce and mozzarella cheese, red onion and fresh cilantro
Grass-Fed Grilled Steak Pizza 12
flank steak with roasted balsamic onions and blue cheese
Pizza Pescatora 14
with scallops, shrimp, light tomato cream and fresh Bloomsdale spinach
Wild Mushroom Pizza 12
wild mushrooms with truffle cream
large plates
Wild Thyme-Crusted Free-Range Chicken 17
with butternut squash purée, root vegetable brunoise and sage demi-sec
Rôti of Atlantic Salmon 22
with miso-braised shiitake mushrooms, water chestnuts and baby winter greens
Grilled Black Pepper Pork Chop 20
with German red cabbage, buttermilk mashed potatoes and sauce sauerbraten demi-glacé
Fall Squash and Wild Sage Pasta 16
dried cranberries, roasted sage, walnuts, Asiago cheese, butternut squash, honey and fall tomato-citrus concassé
Sliced Grass-Fed Flank Steak 22
with Gorgonzola, chorizo, sprouts and roasted garlic fingerling potatoes
Fisherman’s Stew 23
with clams, mussels, crab, prawns and fresh fish in white wine-tomato “cioppino” sauce
Ten22 Ultra Hearty Burger 12
pepper jack cheese, pecan-smoked bacon and caramelized onions
Roasted Fall Vegetable Stew 15
carrots, turnips, gold onions and fingerling potatoes with garlic toast points
Braised Local Lamb Shank 23
farro, lamb “bacon” and “soda pop carrots” in natural pan jus
sides 5
farro
french fries
mac & cheese
Moravian coleslaw
sweet potato fries