Dinner Menu

Friday, November 20th, 2009

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Vegetables, Salads and Small Plates



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




Pan seared, cabbage, capers and balsamic




Pasta, starches and grains



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