Dinner Menu

Sunday, November 29^th, 2009

Vegetables, Salads and Small Plates

9.

Squash soup, chevre

Blue cheese and barley “risotto”, baby bitter greens

Warm beef liver pate, sun dried tomatoes, olives and turnip

Cream cheese and cod brandade toasts, beets

Squid and seafood salad, oranges, garbanzos and green olives

Jerusalem artichoke Caesar, chicory, egg and pecorino

Crispy pork belly (very fatty), endive, roasted onions and walnut pesto

Pumpkin and foie gras custard, beef heart toasts and sea salt

American Caviar (1 Oz)

50.

Smoked crimini mushrooms, whole-wheat cream blinis and sautéed yolks

Pasta, starches and grains

15.

Wild mushroom spaetzle, braised rabbit and leek ragout

Turkey dumplings, lentils and marinated beets

Orecheitte, cheddar acorn squash puree

Strozzapreti, Braised beef shank and horseradish

Spaghetti, venison “Bolognese”, parmesan

Plates

25.

Braised veal breast, boudin blanc, red bean and giant white corn cassoulet

Sautéed quails, foie gras stuffing, currant vinaigrette

Pan seared duck breast, Brussels sprouts, caramelized onions and balsamic