Dinner Menu

Friday, December 4th, 2009

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Tastes and small plates    



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      



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


Ceviche or Sautéed


Pasta, starches and grains      


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




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