Dinner Menu

Wednesday, January 27^th, 2010

Small Plates

10.

Country terrine, cornichons, mustard and toasts

Squid confit, soy-beet aioli, kohlrabi

Parsnip, rabbit confit and wheat berry salad, warm radicchio and pear

Seared scallops, cauliflower broth, lentils and bacon

Smoked bluefish rillettes, cucumber pickle and warm potatoes

Potato soup, Parmesan and caper

Pasta, Starches and Grains

16.

Sourdough Gnocchi, whey braised pork and porcini ragout

Orecchiette, braised veal and cabbage

Strozzapretti, beet green and walnut pesto, beet relish

Popcorn Spaetzle, broccoli, cauliflower, pork belly and parmesan

Linguini, uni “crème” and wilted iceberg lettuce

Toasted bread and olive oil    2.

Mangalitsa Tasting Menu

55.

Liverwurst smoked tongue and foie gras, shaved radish and carrot, “cracklin” mustard

Crispy Pork Belly, blood orange, caramelized fennel

Hock Confit Raviolo, cassoulet beans and truffle

Pan Seared Pork, braised neck, savoy cabbage and pork fat “fries”, thyme jus

Rubiner’s Cheese Course Spicherhalde (Bavaria, Germany) cow’s milk

hazelnuts, raisin puree