Dinner Menu
Saturday, January 23rd, 2010
Mangalista Pig Dinner
January 26th, 2010
85.
Amuse
1st course
Nori Cured Lardo,
Maine uni, beets and toasted sesame
2nd 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
5th course,
Hock Confit Tortoloni,
Broth, kohlrabi, turnip and truffle
4th Course
Pan Seared Pork,
Braised neck, savoy cabbage and pork fat “fries”, apple jus
6th 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