Sunday, December 6th, 2009
Tastes and small plates
Crispy pork belly, walnut – apple chutney
“Tete de cochon”, cornmeal, onions
House smoked guanciale and chick pea stew, pickles
Seafood sausage, American sturgeon caviar (15.)
Duck liver pate, capers and currants
Beef tongue pastrami, warm cabbage
Brown butter poached John dory, black truffle, parsley (large only)
Vegetables, soups and salads
Fried Jerusalem artichokes, sambal aioli
Brussels, bacon and onions
Button mushroom ragout, veal sausage and garlic
Curry moong bean soup, crème fraiche
Chicory, blue cheese vinaigrette, croutons and green olives
Shiitakes, cauliflower, endive and jalapeño
Potato and pancetta gratin, pheasant jus
Pasta, starches and grains
Trenne, roasted tomato parmesan and EVOO 8.
Milk braised pork and parsnip ragout, strozzapreti 12.
linguini, turnip green pesto 10.
Chicken nudel soup, potato spaetzle and garlic broth with a poached egg 12.
Sourdough gnocchi, wild Maine red shrimp, sweet butter and leeks 20.
Toasted bread and olive oil 2.
Pan roasted weakfish, beets, turnip puree and tarragon salsa verde
Sautéed ballotine of chicken and foie gras sausage, grains