Dinner Menu

Sunday, November 29th, 2009

share this:

 

Vegetables, Salads and Small Plates

9.

Squash soup, chevre

 

Blue cheese and barley “risotto”, baby bitter greens

 

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

 

Cream cheese and cod brandade toasts, beets

 

Squid and seafood salad, oranges, garbanzos and green olives

 

Jerusalem artichoke Caesar, chicory, egg and pecorino

 

Crispy pork belly (very fatty), endive, roasted onions and walnut pesto

 

Pumpkin and foie gras custard, beef heart toasts and sea salt

 

American Caviar (1 Oz)

50.

Smoked crimini mushrooms, whole-wheat cream blinis and sautéed yolks

  

Pasta, starches and grains

15.

Wild mushroom spaetzle, braised rabbit and leek ragout

 

Turkey dumplings, lentils and marinated beets

 

Orecheitte, cheddar acorn squash puree

 

Strozzapreti, Braised beef shank and horseradish

 

Spaghetti, venison “Bolognese”, parmesan

 

Plates

25.

Braised veal breast, boudin blanc, red bean and giant white corn cassoulet

 

Sautéed quails, foie gras stuffing, currant vinaigrette

 

Pan seared duck breast, Brussels sprouts, caramelized onions and balsamic