Dinner Menu

Friday, November 13th, 2009

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Dinner Menu



Vegetables, Salads and Small Plates



Pan seared sweetbreads, carrot and bacon


Jerusalem artichoke soup, crispy sunchokes and Caesar


Beef and marrow meatballs, sun dried tomato agr0 docle


Delicata squash, oyster mushrooms and sheep’s milk feta with toasted squash seed oil


Crispy veal, chicory, oranges, hazelnuts and acorn squash


Sautéed foie gras and duck liver  “scrapple”, currants and onions


Smoked crimini mushrooms, white bean puree, celeriac remoulade


Roasted beets, bordelaise (veal stock) and mashed potatoes


Rabbit -pork sausage, cabbage and mustard


Pasta, starches and grains



Spaghetti, beef shank and tomato ragout


Orecchiette, veal sausage, black olives and kale


Potato gnocchi, butternut squash and pancetta


Blue cheese and bread dumplings, American proscuitto (La Quercia, Iowa) and balsamic


Braised venison, cannolicchi, parsnip cream and pumpkin seed oil







Sautéed wild striped bass, potatoes, salsa verde 


Roasted duck breast, cracklings, pickled melon, miso and bok choy




Penne with roasted tomato


Bitter greens and vinaigrette