Dinner Menu

Thursday, November 12^th, 2009

Wild striped bass ceviche, lemon, rosemary and pickled hot pepper

Pan seared sweet breads, carrot, kale and bacon

Curried carrot soup, yogurt

Smoked crimini mushrooms, unagi sauce, poached egg and baby bitter greens

Delicata squash, arugula and sheep’s milk feta with toast squash seed oil

Fried Jerusalem artichokes, Caesar

Roasted beets, bordelaise (veal stock) and mashed potatoes

Milk braised parsnips, spiced curd and hazelnuts

Sautéed beef liver pate, currants and celeriac puree

Veal short rib, sauerkraut and mustard

15.

Spaghetti, beef shank and tomato ragout

Orchetti, veal sausage, black olives and kale

Potato gnocchi, butternut squash and pancetta

Blue cheese and bread dumplings, American proscuitto (La Quercia, Iowa) and balsamic

Potato latkes, duck confit, onions, apples and cider

24.

Sautéed weakfish, Caesar, lettuces

Roasted duck breast, cracklings, pickled melon, miso and bok choy

Penne with roasted tomato

Greens and vinaigrette