Tuesday, March 9th, 2010
Watercress and Potato Soup, dill cream
Warm Squash Salad, ham, blue cheese, roasted onion and balsamic
Chicken Liver Parfait, red wine raisin puree and toasts
Crispy Eel, Rice and Ham Hock Terrine, sweet soy
Mackerel Herring, roasted beets, chopped egg and pickled shallots
Pan Seared Veal Sweetbreads, tomato broth, black olive anchovy and garlic rouille
Chicken Wings, sriracha, butter and lime
Pasta, Starches and Grains
Linguini, bone marrow Bolognese, Parmesan
Garganelli, braised squid, rock shrimp and fennel (22.)
Game cassoulet (lamb confit, braised rabbit and pheasant sausage), crumbs
Trofie and pancetta carbonara, wilted chicory
Cream cheese and garlic spaetzle, brown butter, sage, broccoli and lentils
Toasted bread and olive oil 2.
Pan Seared Duck Breast, chick peas, potatoes, green olives and curried cauliflower 22.
Fried Chicken Legs, slaw, crispy polenta and a biscuit 18.