Dinner Menu

Wednesday, February 3rd, 2010

share this:

Small Plates

10.

Potato and Watercress Soup, (beef broth), watercress frittata

Smoky Portobello mushroom, braised kale, pickled sunchokes and crispy rice

Foie gras and Duck Liver Mousse, raisin puree, pickled cranberries and toasts

Hoisin Mangalitsa Pork Scrapple, tomato fondue, radish and a fried egg

Delicata Squash, watercress, blood orange, pomegranate and pancetta

Pan Fried Broccoli, sriracha, garlic, fish sauce, black eyed pea, lime and pork belly

Veal and Potato Hash, parsnip and beet deviled eggs

Pasta, Starches and Grains

16.

Quinoa with braised calamari, olives and chilies

Milk braised veal, orecchiette

Bone marrow Bolognese, linguini and parmesan

Dijon spaetzle, braised pork, red wine, roast carrots and crimini mushrooms

Potato Gnocchi, sage, brown butter, five spice and butternut squash

Strozzapretti with kale and walnut pesto, fried sunflower seeds

Toasted bread and olive oil    2.

Plate

12.

Double cheeseburger “sandwich”,

Iceberg lettuce and bacon marmalade, crispy potatoes and winter pickles

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