Dinner Menu

Saturday, January 23^rd, 2010

Mangalista Pig Dinner

January 26^th, 2010

85.

Amuse

1st course

Nori Cured Lardo,

Maine uni, beets and toasted sesame

2^nd course

Liverwurst

Smoked tongue and foie gras, shaved radish and carrot, mustard seed caviar

3rd Course

Crispy Pork Belly,

Roasted scallop, blood orange, cauliflower, caramelized fennel puree

5^th course,

Hock Confit Tortoloni,

Broth, kohlrabi, turnip and truffle

4^th Course

Pan Seared Pork,

Braised neck, savoy cabbage and pork fat “fries”, apple jus

6^th course

Rubiner’s Cheese Course

Reservations being taken for this event only!

Tonight’s Menu

1/23/10

Small Plates

12.

Blood Oranges, marinated octopus and radishes

Delicata Squash, bacon, blue cheese, butternut squash and melted onion

Potato and Garlic Soup, Parmesan and smoky eggplant

Roasted Broccoli, sliced NY strip steak, Yukon golds and anchovy – garlic aioli

Crispy Pork Belly, yams, black eyed peas and hoisin peanut butter

Roasted Beets, smoked mackerel, grapefruit sour cream and shallots

Chicken Wings, lamb sausage and cubanelle peppers

Bluefish “Confit”, wilted iceberg lettuce, egg, caper and lemon

Braised Duck and Potato “Liverwurst”, grain mustard, shaved kohlrabi

Pasta, Starches and Grains

18.

Sourdough Gnocchi, whey braised pork and porcini ragout

Squid Bolognese, linguini

Orecchiette, roasted roots and sweet onion, pecorino

Braised veal and Dijon spaetzle with cabbage

Toasted bread and olive oil    2.

Plates

25.

Seared Scallops, saffron couscous, fennel, orange and carrot salad

Rabbit loin “steak”, wheat berries, kale, capers and green olives, cauliflower puree

Pan Seared Duck Breast, lentils, bacon, and balsamic braised radicchio with pears