Dinner Menu
Saturday, November 21st, 2009
Vegetables, Salads and Small Plates
9.
Jerusalem artichoke soup, Swiss cheese crisps
Boar “pastrami” and parsnip salad
Beets, walnuts, feta and balsamic
Roasted pumpkin, purple barley and curried green olive romesco
Chicken liver pate, toasts and apricots
Turnip gratin, chicory salad, orange – currant vinaigrette
Brussels sprouts, mustard seeds, apples and pancetta
Squid salad, sesame- coriander vinaigrette, pickled shiitakes and spicy greens
Pasta, starches and grains
15.
Horseradish spaeztle, beet braised beef short rib ragout
Bread dumplings, acorn squash and veal breast pancetta
Orecheitte, leeks, brown butter and chevre
Cannonlicchi, kale and walnut pesto
Trenne, pheasant, pheasant sausage and olives
Plates
22.
Milk poached cod, celery root puree and Brussels leaves
Pan seared duck breast, red cabbage, potatoes and balsamic