Dinner Menu

Thursday, December 3rd, 2009

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Vegetables, Salads and Small Plates

9.

 

Jerusalem artichoke soup, black truffles

 

Crispy Pork belly and caramelized cabbage

 

Polenta “tete de cochon”, orange-mustard ,roasted onions

 

New Orleans style bbq’d sweetbreads, toasts

 

Roasted scarlet turnips, warm clam vinaigrette and smoked ham

 

Pan seared Pollock, chickpea  curry

 

Crimini mushrooms, roasted garlic and quinoa

 

Maine wild red shrimp

(in the shell with roe)

12.

Sauteed, lemon, butter  and sea salt

 

Pasta, starches and grains

15.

 

Chicken nudel soup, potato spaetzle and garlic broth with a poached egg

 

Milk braised pork, parmesan and trenne

 

Orecheitte, cheddar acorn squash puree

 

Parsnip carbonara, pancetta, pecorino and garganelli

 

Spaghetti, turnip green pesto

 

Plates

25.

Brown butter poached john dory, cauliflower puree, black truffle and braised endive

 

Chicken breast “confit”, crispy veal breast, crush potatoes and bitter greens

 

Pan seared duck breast, lentils, capers and currants

 

 

 

 

 

 

 

 

 

 

 

Vegetables, Salads and Small Plates

9.

 

Jerusalem artichoke soup, black truffles

 

Crispy Pork belly and caramelized cabbage

 

Polenta “tete de cochon”, orange-mustard ,roasted onions

 

New Orleans style bbq’d sweetbreads, toasts

 

Roasted scarlet turnips, warm clam vinaigrette and smoked ham

 

Pan seared Pollock, chickpea  curry

 

Crimini mushrooms, roasted garlic and quinoa

 

Maine wild red shrimp (in the shell with roe)

12.

Sauteed, lemon, butter  and sea salt

 

Pasta, starches and grains

15.

 

Chicken nudel soup, potato spaetzle and garlic broth with a poached egg

 

Milk braised pork, parmesan and trenne

 

Orecheitte, cheddar acorn squash puree

 

Parsnip carbonara, pancetta, pecorino and garganelli

 

Spaghetti, turnip green pesto

 

Plates

25.

Brown butter poached john dory, cauliflower puree, black truffle and braised endive

 

Chicken breast “confit”, crispy veal breast, crush potatoes and bitter greens

 

Pan seared duck breast, lentils, capers and currants