Dinner Menu

Saturday, December 5th, 2009

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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 guanciale, pickles

 

Goat cheese flan, American sturgeon caviar

 

Brown butter poached John dory, remoulade (large only)

 

Vegetables and salads      

8.

 

Fried Jerusalem artichokes, sambal aioli

 

Brussels, bacon and onions

 

Scarlet turnips, truffles and swiss

Chicory, blue cheese vinaigrette, fried bread croutons and green olives

 

Shiitakes, endive and garlic

 

Potato and pancetta gratin, fried egg

 

 

Pasta, starches and grains      

 

Trenne, roasted tomato parmesan and EVOO    8.

 

Parsnip carbonara, pancetta and garganelli    12.

 

linguini, turnip green pesto    10.

 

Chicken nudel soup, potato spaetzle and garlic broth with a poached egg    12.

 

Sourdough gnocchi, wild Maine red shrimp, sweet butter and leeks    20.

 

Toasted bread and olive oil    1.

 

Plates

22.

Pan roasted weakfish, beets, 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