Dinner Menu

Tuesday, November 17^th, 2009

Jerusalem artichoke soup, lemon aioli

Matzo ball soup

Crispy polenta, blue cheese fondue

Roasted beets and onions, horseradish

Beef and marrow meatballs, sun dried tomato agr0 dolce

Delicata squash, chicory, hazelnuts, sheep’s milk feta and balsamic

Chicken liver pate, toasts and pumpkin chutney

Cavadash quail (Vermont)

12.

Sautéed quail, squid, hoisin, red cabbage, pickled melon rind and daikon

15.

Trenne, braised rabbit, fava beans

and pumpkin seed oil

Mustard spaetzle, pancetta and braised turkey

Venison and spiced parsnip ragout, Orecchiette and kale

Potato gnocchi, pork sausage, capers and cabbage

Cannolicchi, sweet onions, garlic, turnips and anchovy

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Foie gras, breakfast lunch and dinner

Tasting menu

50.

Foie poached egg, corned beef tongue and potato hash

Roasted foie gras terrine, apricot marmalade

Foie gras and duck sausage sandwich, leek soubise and paprika.

Foie gras and polenta ravioli, saffron, beets and bordelaise.

Apple crisp, hazelnut anglaise.