Dinner Menu

Saturday, November 28th, 2009

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Vegetables, Salads and Small Plates


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


Pumpkin and foie gras panna cotta


Foie gras carpaccio, raisins and Brussels leaves


Pasta, starches and grains



Black trumpet barley “risotto”, chanterelles and leeks


Turkey dumplings, lentils and marinated beets


Orecchiette, cheddar acorn squash puree


Strozzapreti, Braised beef shank and horseradish


Spaghetti, venison “Bolognese”, parmesan




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