Dinner Menu

Saturday, February 6th, 2010

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Small Plates

12.

Chicken Wings, spicy white miso and sesame

Foie Gras and Duck Liver Mousse, apricot 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, fried garlic,  black eyed peas and pork belly

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

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

Octopus, blood orange, beet egg salad and chickpea puree

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

Trenne, mussels, saffron, celery root, caper, lemon and wilted iceberg lettuce

Toasted bread and olive oil    2.

Plates

25.

Herb Poached Chicken Breast, crispy chicken sausage, cabbage and Dijon spaetzle

Wild Rock Shrimp, chowder broth, cauliflower, warm bacon vinaigrette, quinoa