Dinner Menu
Thursday, December 3rd, 2009
Vegetables, Salads and Small Plates
9.
Jerusalem artichoke soup, black truffles
Crispy Pork belly and caramelized cabbage
Polenta “tete de cochon”, orange-mustard ,roasted onions
New Orleans style bbq’d sweetbreads, toasts
Roasted scarlet turnips, warm clam vinaigrette and smoked ham
Pan seared Pollock, chickpea curry
Crimini mushrooms, roasted garlic and quinoa
Maine wild red shrimp
(in the shell with roe)
12.
Sauteed, lemon, butter and sea salt
Pasta, starches and grains
15.
Chicken nudel soup, potato spaetzle and garlic broth with a poached egg
Milk braised pork, parmesan and trenne
Orecheitte, cheddar acorn squash puree
Parsnip carbonara, pancetta, pecorino and garganelli
Spaghetti, turnip green pesto
Plates
25.
Brown butter poached john dory, cauliflower puree, black truffle and braised endive
Chicken breast “confit”, crispy veal breast, crush potatoes and bitter greens
Pan seared duck breast, lentils, capers and currants
Vegetables, Salads and Small Plates
9.
Jerusalem artichoke soup, black truffles
Crispy Pork belly and caramelized cabbage
Polenta “tete de cochon”, orange-mustard ,roasted onions
New Orleans style bbq’d sweetbreads, toasts
Roasted scarlet turnips, warm clam vinaigrette and smoked ham
Pan seared Pollock, chickpea curry
Crimini mushrooms, roasted garlic and quinoa
Maine wild red shrimp (in the shell with roe)
12.
Sauteed, lemon, butter and sea salt
Pasta, starches and grains
15.
Chicken nudel soup, potato spaetzle and garlic broth with a poached egg
Milk braised pork, parmesan and trenne
Orecheitte, cheddar acorn squash puree
Parsnip carbonara, pancetta, pecorino and garganelli
Spaghetti, turnip green pesto
Plates
25.
Brown butter poached john dory, cauliflower puree, black truffle and braised endive
Chicken breast “confit”, crispy veal breast, crush potatoes and bitter greens
Pan seared duck breast, lentils, capers and currants