Dinner Menu

Saturday, November 21st, 2009

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Vegetables, Salads and Small Plates

9.

 

Jerusalem artichoke soup, Swiss cheese crisps  

 

Boar “pastrami” and parsnip salad

 

Beets, walnuts, feta and balsamic

 

Roasted pumpkin, purple barley and curried green olive romesco

 

Chicken liver pate, toasts and apricots

 

Turnip gratin, chicory salad, orange – currant vinaigrette

 

Brussels sprouts, mustard seeds, apples and pancetta

 

Squid salad, sesame- coriander vinaigrette, pickled shiitakes and spicy greens

 

 

Pasta, starches and grains

15.

 

Horseradish spaeztle, beet braised beef short rib ragout

 

Bread dumplings, acorn squash and veal breast pancetta

 

Orecheitte, leeks, brown butter and chevre

 

Cannonlicchi, kale and walnut pesto

 

Trenne, pheasant, pheasant sausage and olives

 

 

Plates

22.

 

Milk poached cod, celery root puree and Brussels leaves

 

Pan seared duck breast, red cabbage, potatoes and balsamic