Dinner Menu
Friday, November 27th, 2009
Vegetables, Salads and Small Plates
9.
Warm beef liver pate, sun dried tomatoes, olives and turnip
Beef heart, endive, oranges and toasted walnut pesto
Cream cheese and cod brandade toasts, beet relish
Roasted Brussels sprouts, blue cheese and caramelized onions
Jerusalem artichoke Caesar, chicory, egg and pecorino
Crispy pork belly (very fatty), mustard applesauce and garbanzo beans
Smoked crimini mushrooms, sautéed greens, roasted garlic and pickled shiitakes
Foie Gras
12.
Pumpkin and foie gras panna cotta
Foie gras carpaccio, raisins and Brussels leaves
American Sturgeon Caviar (1 oz)
30.
Poached saffron yolk, scrambled whites and buttered toast soldiers
Pasta, starches and grains
15.
Turkey dumplings, lentils and celery root
Orecheitte, cheddar acorn squash puree
Strozzapreti, Braised beef shank and horseradish
Spaghetti, venison “Bolognese”, parmesan
Plates
25.
Braised veal breast, boudin blanc, red beans and giant white corn
Poached pollock, sesame-coriander squid and quinoa
Sautéed quails, foie gras stuffing, currant vinaigrette