Dinner Menu

Friday, February 5th, 2010

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Do not forget about Valentine’s Day, reservations are still available.

Small Plates

12.

Chicken wings, spicy white miso and sesame

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

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

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

Pasta, Starches and Grains


18.

Milk braised veal and orecchiette

Bone marrow Bolognese, linguini and Parmesan

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

Strozzapretti with beet green walnut pesto, sunflower seeds

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

Toasted bread and olive oil    2.

Plates

24.

Poached Chicken Breast, mussels and a blood orange, radish and wheat berry salad

Pan Roasted Water Buffalo, warm bacon vinaigrette, quinoa, roasted cauliflower and balsamic