Dinner Menu

Thursday, February 4th, 2010

share this:

Small Plates

10.

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

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

Chocolate, Beet and Chevre Terrine, delicata squash, red wine beet bordelaise

Beef Liverwurst, watercress, horseradish, caramelized onions and fried gouda

Pan Roasted Broccoli, sriracha, chopped clams, black eyed peas, lime and pork belly

Bbq’d Eel (unagi), sherry vinegar and coriander caramel, cauliflower and popcorn puree

Garlic and Bread Soup, pomegranate and green olive – olive oil

Pasta, Starches and Grains


16.

Quinoa with braised calamari, smoked Pollock and black olives

Milk braised veal and orecchiette

Bone marrow Bolognese, linguini and Parmesan

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

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

Strozzapretti with kale and walnut pesto, sunflower seeds

Garganelli, wild rock shrimp, celery root, caper, lemon and wilted iceberg lettuce  (22)

Toasted bread and olive oil    2.

Plate

24.

Poached chicken breast, mussels and a blood orange, radish and wheat berry salad