Dinner Menu

Sunday, December 6th, 2009

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Tastes and small plates    

5./9.

 

Crispy pork belly, walnut – apple chutney

 

“Tete de cochon”, cornmeal, onions

 

House smoked guanciale and chick pea stew, pickles

 

Seafood sausage, American sturgeon caviar (15.)

 

Duck liver pate, capers and currants

 

Beef tongue pastrami, warm cabbage

 

Brown butter poached John dory, black truffle, parsley (large only)

 

 

Vegetables, soups and salads 

8.

 

Fried Jerusalem artichokes, sambal aioli

 

Brussels, bacon and onions

 

Button mushroom ragout, veal sausage and garlic

 

Curry moong bean soup, crème fraiche

Chicory, blue cheese vinaigrette, croutons and green olives

 

Shiitakes, cauliflower, endive and jalapeño

 

Potato and pancetta gratin, pheasant jus

 

 

Pasta, starches and grains      

 

Trenne, roasted tomato parmesan and EVOO    8.

 

Milk braised pork and parsnip ragout, strozzapreti    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    2.

 

Plates

22.

Pan roasted weakfish, beets, turnip puree and tarragon salsa verde

 

Sautéed ballotine of chicken and foie gras sausage, grains