Dinner Menu

Friday, November 20th, 2009

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Vegetables, Salads and Small Plates

9.

 

Smoky Jerusalem artichoke soup      

 

Parsnip, apple and proscuitto soup with walnuts

 

Beets, feta, turnips and marinated red onion

 

Roasted pumpkin, curried almonds, yogurt and apricots

 

Chicken liver pate, toasts and pumpkin chutney

 

Chicory, blue cheese, butternut squash, orange – currant vinaigrette

 

Brussels sprouts, duck confit and pickled mustard seeds

 

Carrot salad, sesame- coriander vinaigrette, roasted chickpeas and spicy greens

 

Marinated Bluefish salad, roasted potatoes and arugula pistou

 

Sweetbreads

12

Pan seared, cabbage, capers and balsamic

 

 

 

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 and olives