Dinner Menu
Friday, December 4th, 2009
Tastes and small plates
5./9.
Crispy Pork belly and caramelized cabbage
Polenta “tete de cochon”, onions
Pan seared Pollock, chickpea curry
(lg size only)
Duck liver pate, capers and currants
House smoked guancaile, pickles
Goat cheese flan, American sturgeon caviar
Crispy chicken wings, chili and honey
(lg size only)
Vegetables and salads
8.
Jerusalem artichokes in smoky shrimp butter
Brussels, bacon and onions
Scarlet turnips, truffles and swiss
Beets, walnuts, chicory and feta
Roasted cauliflower, shiitakes and jalepenos
Maine wild red shrimp
12.
Ceviche or Sautéed
Pasta, starches and grains
12.
Chicken nudel soup, potato spaetzle and garlic broth with a poached egg
Milk braised pork, parmesan and trenne
Pheasant, olives and polenta (15.)
Parsnip carbonara, pancetta and garganelli
Spaghetti, turnip green pesto
Plates
22.
Pan roasted weakfish, braised endive, turnip puree and tarragon salsa verde
Sautéed ballotine of chicken and foie gras sausage, button mushrooms, potatoes
Pan seared duck breast, bitter greens, grains, orange and raisins