Dinner Menu

Wednesday, November 18^th, 2009

Smoky Jerusalem artichoke soup, aioli

Parsnip, apple and pancetta soup with walnuts

Warm beets, horseradish butter, chicory, currants and almonds

Delicata squash, blue cheese creamed kale and spicy greens

Roasted pumpkin, feta, olives and marinated red onion

10.

Chicken liver pate, toasts and pumpkin chutney

Roasted foie gras terrine, apricot marmalade

Sautéed beef liver, bacon and balsamic onions

15.

Trenne, braised rabbit, fava beans and pumpkin seed oil

Mustard spaetzle, acorn squash and braised turkey

Venison and spiced parsnip ragout, Orecchiette

Potato gnocchi, pork sausage, capers and cabbage

Cannonlicchi, leeks, celeriac, salami and cherve

Greens with vinaigrette Penne with roasted tomato and parmesan

25.

Pan roasted bluefish, sunchokes, turnips, potatoes and brown butter

Sautéed skate, marinated squid, corn and bok choy with Israeli cous cous