Dinner Menu

Sunday, January 31st, 2010

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Small Plates

10.

Squid and scallop confit, blood orange and wheat berry salad

Parsnips, shaved fennel, beets and spicy sunflower seeds

Potato soup, ham croutons and caper

Smoky Portobello mushroom, braised iceberg lettuce, cheese toast and soy aioli

Hoisin Mangalitsa pork scrapple, tomato fondue, radish and a fried egg

Broccoli “Caesar”, crumbs, Parmesan and jasmine rice salad

Potato salad potato skin custard, sweet potato, bluefish and watercress salad; and crispy potatoes

Pasta, Starches and Grains


18.

Strozzapretti, beef Bolognese and Parmesan

Pan fried pork dumplings, king early beans

Caraway bread dumplings, cabbage and peppered veal

Potato gnocchi, caramelized onion, brown butter and pecorino

Orecchiette, beet green and walnut pesto

Clams, chicken sausage and linguini

Toasted bread and olive oil    2.

Plate

22.

Fried rabbit leg, butternut quinoa “risotto” and roasted roots

Valentine’s Day 2010

75. per tasting

Reservations recommended

*All MENUS are subject to change

Tasting I

Amuse

Seared scallops, roasted cauliflower, popcorn cream and crisp lemon

Beef tartar, onion jam, chicken liver toast and smoked soy cured yolk

Celeriac and truffle soup, tater tots

Seared duck breast, turnip gratin, capers, watercress and beet Bordelaise

Chocolate cake


Tasting II

Amuse

Scallop ceviche, pomegranate, apple – champagne Bellini

Petite NY strip filet, broccoli “Caesar”

Celeriac and truffle soup, tater tots

Pan seared Barramundi, butternut wheat berry and quinoa “risotto”, oranges and radish

Chocolate and jasmine rice tart

Tasting III (vegetarian)

Amuse

Shaved apple and fennel salad with pomegranate and a blood orange marmalade

Beet green and jasmine rice “dolmas”, olives and almond tahini

Celeriac and truffle soup, tater tots

Tagliateli, smoked mushrooms, crème fraiche, leeks and preserved lemon

Chocolate and hazelnut lace cannoli