Dinner Menu

Friday, December 4th, 2009

share this:

 

Tastes and small plates    

5./9.

 

Crispy Pork belly and caramelized cabbage

 

Polenta “tete de cochon”, onions

 

Pan seared Pollock, chickpea curry

(lg size only)

 

Duck liver pate, capers and currants

 

House smoked guancaile, pickles

 

Goat cheese flan, American sturgeon caviar

Crispy chicken wings, chili and honey

(lg size only)

 

Vegetables and salads      

8.

 

Jerusalem artichokes in smoky shrimp butter

 

Brussels, bacon and onions

 

Scarlet turnips, truffles and swiss

 

Beets, walnuts, chicory and feta

 

Roasted cauliflower, shiitakes and jalepenos

 

 

Maine wild red shrimp

12.

Ceviche or Sautéed

 

Pasta, starches and grains      

12.

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

 

Milk braised pork, parmesan and trenne

 

Pheasant, olives and polenta (15.)

 

Parsnip carbonara, pancetta and garganelli

 

Spaghetti, turnip green pesto

 

Plates

22.

Pan roasted weakfish, braised endive, turnip puree and tarragon salsa verde

 

Sautéed ballotine of chicken and foie gras sausage, button mushrooms, potatoes

 

Pan seared duck breast, bitter greens, grains, orange and raisins