Dinner Menu

Tuesday, February 2nd, 2010

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Small Plates

10.

Potato soup, ham croutons and caper

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

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

Delicata squash, watercress, blood orange, pomegranate and pancetta

Roasted Broccoli, onion, smoked bluefish and beets with horseradish

Charcuterie Plate

12.

Hazelnut and pork terrine, artisan cheese and toasts

Pasta, Starches and Grains


16.

Quinoa with braised calamari, olives and chilies

Strozzapretti, roasted tomato, parmesan and EVOO

Caraway bread dumplings, cabbage and peppered veal

Orecchiette, beet green and walnut pesto

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

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