Dinner Menu

Friday, November 27^th, 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