Dinner Menu

Wednesday, February 10th, 2010

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Small Plates

10.

Eel and Potato Terrine, soy aioli, kale and coriander gastrique

Garlic and Bread Soup, portabella and sunflower seeds

Bone Marrow Arancini, horseradish, celeriac and carrot “slaw”

Octopus, blood orange, beets and a chickpea puree

Acorn Squash, chevre, pomegranate and lentils

Fried Gouda, barley, leeks vinaigrette and caper relish

Pasta, Starches and Grains


16.

Beef Bolognese, linguini and Parmesan

Orecchiette, venison sausage, white beans and roasted tomato

Broccoli and watercress risotto, cheddar cheese, caramelized onions

Ricotta gnocchi, winter greens and walnut pesto

Squid, brown butter and strozzapretti with butternut squash

Toasted bread and olive oil    2.

Double hamburger “sandwich”

12.

Swiss cheese, smoked ham, iceberg lettuce and onion jam with crispy potatoes

Chicken

20.

Herb Poached Chicken Breast, cauliflower and wheat berry ragout, delicata squash

Chicken sausage, braised leg and a poached egg with cassoulet beans