Dinner Menu

Wednesday, December 9th, 2009

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Soups, salads and small plates

9.

Jerusalem artichoke soup, sunchoke salad

 

Pear, braised radicchio and walnut

 

Pan seared beef liver, bacon and roasted onions

 

Duck liver pate, currant and caper mustard and toasts

 

Golden beets, warm curry and yogurt

 

Oatmeal and foie gras “bar”, sweet pickles

 

Arugula, olives, cornmeal croutons and tarragon pistou

 

Pork belly, tete de cochon, parsnips

 

Pasta, starches and grains

 

Red wine beef stew, turnips and horseradish spaetzle    16. 

 

Trenne, roasted tomato parmesan and EVOO    8. 

 

linguini, turnip green pesto    10.

 

Roasted garlic dumplings, “summer spinach”, brown butter and barley    15.

 

Mushroom ragout, cheddar polenta    15.

 

Gnocchi, leeks, Brussels and smoked ham  15.

 

Toasted bread and olive oil    2.

 

 

 

Plates

22.

 

Poached chicken breast, matzo balls and cabbage

 

Pan seared duck breast, lentils, orange caramel

 

Roasted Pollock, kale, fried gratin,