Wednesday, December 9th, 2009
Soups, salads and small plates
Jerusalem artichoke soup, sunchoke salad
Pear, braised radicchio and walnut
Pan seared beef liver, bacon and roasted onions
Duck liver pate, currant and caper mustard and toasts
Golden beets, warm curry and yogurt
Oatmeal and foie gras “bar”, sweet pickles
Arugula, olives, cornmeal croutons and tarragon pistou
Pork belly, tete de cochon, parsnips
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.
Roasted garlic dumplings, “summer spinach”, brown butter and barley 15.
Mushroom ragout, cheddar polenta 15.
Gnocchi, leeks, Brussels and smoked ham 15.
Toasted bread and olive oil 2.
Poached chicken breast, matzo balls and cabbage
Pan seared duck breast, lentils, orange caramel
Roasted Pollock, kale, fried gratin,