Dinner Menu

Friday, March 5th, 2010

share this:

Small Plates

12.

Watercress and Potato Soup, dill cream, smoked gouda polenta croutons

Delicata Squash, chicory, blue cheese, red wine vinaigrette and roasted onions

Foie Gras and Chicken Liver Parfait, red wine raisins and toasts

Crispy Eel, Rice and Ham Hock Terrine, sweet soy

Roasted Acorn Squash, ham, balsamic and walnut pesto

Pickled Mackerel, toasts, poppy seed cream cheese and marinated onions

Fluke Ceviche, pomegranate, blood orange, fennel and apple

Pasta, Starches and Grains


18.

Potato gnocchi, hedgehog mushrooms, brown butter and thyme

Pheasant and red wine ragout, fried garlic spaetzle and cabbage

Pork sausage, hazelnuts and kale with trofie

Beef lasagna, porcini

Linguini, bone marrow Bolognese, Parmesan

Toasted bread and olive oil    2.

Plates

25.

Pan Seared Duck Breast, lentils, celeriac and crimini mushrooms

Pan Seared Bluefish, butternut squash quinoa and black olive anchovy vinaigrette

Smoky Poached Chicken Breast, rock shrimp, crushed potatoes and watercress Caesar

Steamed Fluke, spicy white miso crust, chilled soba with sesame