Dinner Menu

Friday, December 18th, 2009

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Small Plates


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

P.E.I. Mussels

Pheasant and pork sausage, shallot, white wine and butter

Jerusalem Artichokes

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