Dinner Menu

Tuesday, November 17th, 2009

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Dinner menu



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


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



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.