Dinner Menu

Saturday, November 21^st, 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