Dinner Menu
Sunday, November 29th, 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