Dinner Menu

Wednesday, November 25th, 2009

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Vegetables, Salads and Small Plates

9.

Red cabbage soup, horseradish butter 

 

Duck and duck confit “liverwurst”, beet relish and toasts

 

Roasted pumpkin, blue cheese and green olive and almond curry

 

Braised rabbit duo, olive poached thigh with celery root and rosemary confit saddle

 

Roasted Brussels sprouts, feta and salami

 

Beef liver and oatmeal sausage, Jerusalem artichokes, capers and lemon

 

Crispy pork belly (very fatty), apples and mustard seed

 

Smoked crimini mushrooms, baby bitter greens, roasted garlic and pickled shiitakes

 

Nantucket Bay scallops

 

Ceviche, hot pepper (small plate)

15.

Seared, polenta and black trumpet mushrooms (plate)

25.

 

Pasta, starches and grains

15.

Turkey dumplings, acorn squash and lentils

 

Orecheitte, leeks, brown butter and chevre

 

Garganelli, roasted foie gras sauce, croutons

 

Spaghetti, turnip cream, parmesan and veal pancetta

 

Plate

22.

Pan seared duck breast, potatoes, mesclun and balsamic

 

Poached Pollock, quinoa and beet stew

 

Roasted skate, white veal sausage, chicory and white beans