Dinner Menu

Friday, November 27th, 2009

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Vegetables, Salads and Small Plates

9.

Warm beef liver pate, sun dried tomatoes, olives and turnip

 

Beef heart, endive, oranges and toasted walnut pesto

 

Cream cheese and cod brandade toasts, beet relish

 

Roasted Brussels sprouts, blue cheese and caramelized onions

 

Jerusalem artichoke Caesar, chicory, egg and pecorino

 

Crispy pork belly (very fatty), mustard applesauce and garbanzo beans

 

Smoked crimini mushrooms, sautéed greens, roasted garlic and pickled shiitakes

 

Foie Gras

12.

Pumpkin and foie gras panna cotta

 

Foie gras carpaccio, raisins and Brussels leaves

 

American Sturgeon Caviar (1 oz)

30.

Poached saffron yolk, scrambled whites and buttered toast soldiers

 

Pasta, starches and grains

15.

Turkey dumplings, lentils and celery root

 

Orecheitte, cheddar acorn squash puree

 

Strozzapreti, Braised beef shank and horseradish

 

Spaghetti, venison “Bolognese”, parmesan

 

Plates

25.

Braised veal breast, boudin blanc, red beans and giant white corn

 

Poached pollock, sesame-coriander squid and quinoa

 

Sautéed quails, foie gras stuffing, currant vinaigrette