Dinner Menu

Friday, November 20^th, 2009

Vegetables, Salads and Small Plates

9.

Smoky Jerusalem artichoke soup      

Parsnip, apple and proscuitto soup with walnuts

Beets, feta, turnips and marinated red onion

Roasted pumpkin, curried almonds, yogurt and apricots

Chicken liver pate, toasts and pumpkin chutney

Chicory, blue cheese, butternut squash, orange – currant vinaigrette

Brussels sprouts, duck confit and pickled mustard seeds

Carrot salad, sesame- coriander vinaigrette, roasted chickpeas and spicy greens

Marinated Bluefish salad, roasted potatoes and arugula pistou

Sweetbreads

12

Pan seared, cabbage, capers and balsamic

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 and olives