Dinner Menu

Thursday, December 17th, 2009

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Snacks

5.

Duck fat fried peanuts with sambal

Warm olives and quail confit

Mackeral or Blue fish sashimi, toasted butternut seed oil and orange

Small Plates

10.

Sweet Potato Soup

Brussels sprout leaves, sriracha and apples

Warm Kabocha Squash

Beet green and walnut pesto, winter sprouts and pickled muskmelon

Chanterelle “Pate”

Parmesan toasts, bone marrow and pickled chanterelles

Red Wine and Olive Braised Mackerel

Scarlett beans and kale

Pheasant and Pork Sausage

Truffled rutabaga salad, sundried tomato

P.E.I. Mussels

Lamb chorizo, lime and jalapeño

“Nudels”

Pork and porcini ragout, sweet cream, toasted almond and egg noodles 15.

Orecchietti, lamb and green olive Bolognese    16.

Garganelli, turnip carbonara and pancetta    14.

Brown butter dumplings, burdock and lemon    15.

Swiss cheese and sourdough gnocchi, butternut squash and golden beet puree    14.

Toasted Bread with olive oil    2.

Plates

25.

Roasted Long Island Bluefish

Caviar butter, Jerusalem artichokes and burdock

Braised Beef Shank

Cabbage, mustard and red beets

Pork “Confit”

soft polenta, wilted arugula, fig mostarda and crimini mushrooms