Friday, December 18th, 2009
Arugula and Potato Soup
Bacon, yogurt and cauliflower
Warm Kabocha Squash
Beet green and walnut pesto, winter sprouts and pickled muskmelon
Red Wine and Olive Braised Mackerel
Scarlett beans and kale
Pheasant and pork sausage, shallot, white wine and butter
Puree of carrot, horseradish and hazelnut with orange
Roasted Brussels Sprouts
Sambal, smoked ham, peanuts, lime and fish sauce
Pork and porcini ragout, sweet cream, toasted almond and trenne 15.
Orecchietti, lamb and green olive Bolognese 16.
Roasted garlic dumplings, braised beef shank and beets 16.
Squid ink spaghetti, bluefish, capers, chilies and roasted tomatoes 15.
Turnip spaetzle, oyster mushrooms, melted onion and chanterelle puree 14.
Toasted Bread with olive oil 2.
Foie Gras and Beef Meatloaf
Roasted roots and balsamic
Pan Roasted Mackerel
Curried butternut squash, chickpeas, apple-celeriac salad and charred lemon
Duo of Rabbit and Bacons
Loin “confit” with bacon, roasted leg with pancetta, fig mostarda and sauerkraut