Tuesday, November 17th, 2009
Vegetables, Salads and Small Plates
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)
Sautéed quail, squid, hoisin, red cabbage, pickled melon rind and daikon
Pasta, starches and grains
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
Foie gras, breakfast lunch and dinner
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.