Dinner Menu

Tuesday, March 9th, 2010

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Small Plates

10.

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


18.

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.

Plates

Pan Seared Duck Breast, chick peas, potatoes, green olives and curried cauliflower   22.

Fried Chicken Legs, slaw, crispy polenta and a biscuit  18.