Dinner Menu
Friday, November 20th, 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