Tuesday, December 8th, 2009
Soups, salads and small plates
Jerusalem artichoke soup, sunchoke salad
Crispy sweet breads, parsnips
Pan seared beef liver, bacon and roasted onions
Brussels sprouts, orange – caramel and anise
Curry moong bean soup, crème fraiche
Apple, endive, walnuts, quinoa and blue cheese vinaigrette
Pasta, starches and grains
Red wine beef stew, turnips and horseradish spaetzle 16.
Trenne, roasted tomato parmesan and EVOO 8.
linguini, turnip green pesto 10.
mushroom ragout (veal stock), polenta 12.
Sourdough gnocchi, leeks, cabbage and chicken(braised dark meat) 14.
Toasted bread and olive oil 2.
Poached chicken breast, Brussels, bacon, tarragon pistou
Pan seared duck breast, squash, olives and lentils
Pan seared Pollock, beets, fried gratin
Pork tasting menu
Crispy pork belly, walnut – apple chutney
“Tete de cochon”, cornmeal, balsamic
House smoked guanciale and chick peas
Milk braised pork ragout, strozapretti
Fig and cranberry tart