Dinner Menu

Saturday, March 6th, 2010

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Small Plates

12.

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

Delicata Squash, apple, fennel, blue cheese, red wine vinaigrette and roasted onions

Foie Gras and Chicken Liver Parfait, red wine raisin puree and toasts

Crispy Eel, Rice and Ham Hock Terrine, sweet soy

Roasted Acorn Squash, ham, balsamic and walnut pesto

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

Fluke Ceviche, pomegranate, blood orange, curry oil

Chicken Wings, sriracha and butter

Pasta, Starches and Grains

18.

Fried garlic spaetzle, rock shrimp, cabbage and bacon (22.)

Beef lasagna, porcini

Linguini, bone marrow Bolognese, Parmesan

Butternut and Pork rillette mille feuille, roasted shallot, cherve and squash – hazelnut salad

Game cassoulet (lamb confit, braised rabbit and pheasant sausage), crumbs

Toasted bread and olive oil    2.

Plates

25.

Pan Seared Duck Breast, lentils, celeriac and crimini mushrooms

Pan Seared Bluefish, Parmesan quinoa, chicory and black olive anchovy vinaigrette

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